It’s St Patrick’s Day on the 17th March, and what better way to mark the occasion than to make some Baileys Irish Cream cupcakes? This easy Baileys Irish Cupcake recipe is suitable for beginners, but still yields delicious results!
- 100g butter
- 100ml milk
- 150g dark chocolate, minimum 70% cocoa solids
- 3 large eggs
- 225g fine/caster sugar
- 2 tsp. vanilla sugar
- 225g self-raising flour
- 2 tsp. cocoa powder
For The Frosting:
- 50g butter
- 225g confectioners /icing sugar
- 3 tbsp. Bailey’s Irish Cream
- 100g cream cheese
- Chocolate sprinkles
Melt the butter on a low heat and slowly stir in the milk and chocolate.
Cream the sugars and eggs together with a whisk until creamy, thick and pale. Then whisk in the chocolate mixture. Sieve the flour and cocoa over the mixture and fold in.
Spoon the mixture into muffin cases, place in a muffin tin and bake for around 20-25 minutes until the cupcakes have risen. Leave to cool on a cooling rack.
To make the frosting, beat the butter, icing sugar, cream cheese and Bailey’s Irish Cream together with a whisk until combined. Leave to chill for 20 minutes.
Spoon the frosting over the cooled cakes and sprinkle with chocolate sprinkles. Using green food colouring in the frosting, or green sprinkles to finish will give an extra Irish feel for the occasion!