Easy St. Patrick's Day cupcakes - | WBTV Charlotte

Easy St. Patrick's Day cupcakes


Bailey's Irish Cream Cupcakes

Recipe by Jessica Lynch, Dottie's Cupcakery 


2-1/2 cups all purpose flour

3 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1-1/2 cups granulated sugar

12 tbsp butter, at room temperature

2 whole eggs + 2 egg whites, at room temperature

2 tsp vanilla extract

1/2 cup Bailey's Irish Cream

For the Bailey's buttercream:

1 cup butter

4 cups powdered sugar

3 tbsp Bailey's Irish Cream

- Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.

- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.

- In the bowl of an electric mixer, cream together sugar and butter until light and fluffy, about 2-3 minutes.

- Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla.

- Add flour slowly in 3 additions, alternating with Bailey's, starting and ending with flour.

- Fill cupcake liners about 2/3 full and bake 15-17 minutes, or until a cake tester comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

- For the frosting, beat butter in an electric mixer until light and fluffy. Add powdered sugar 1/2 cup at a time, until completely mixed. Add the Bailey's and beat until well combined.

- Poke holes in the tops of the cupcakes and brush some Bailey's on each before frosting.

- Load frosting into a piping bag fit with a large tip and decorate as desired.

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