I used a pastry bag to pipe the frosting onto the cupcakes, but a spoon or a knife work just fine too. This is important because otherwise the heat from the cupcakes will melt the butter in the frosting, resulting in a gooey mess. Once the cupcakes have finished baking, let them cool completely before adding the frosting.You can add more Irish Cream to make the frosting more spreadable if necessary. The result should be a light fluffy frosting that is easy to spread. Add the remaining powdered sugar 1/2 cup at a time. Once half of the powdered sugar has been added, add the remaining Irish Cream. Then add the powdered sugar 1/2 cup at a time, stopping to scrape the sides of the bowl in between each addition. Add the vanilla and half of the Irish Cream and mix until evenly distributed.This whips the butter, gets it creamy, and makes the frosting lighter and fluffier. Place the butter in the bowl of an electric mixer and mix on medium speed for 2 minutes. While the cupcakes bake, prepare the frosting.Bake for 20-25 minutes until a toothpick inserted in the middle of the cupcakes comes out clean. Fill the cupcake tin until 2/3 of the way full.Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g caster sugar, tsp salt and 135ml Baileys) and mix until fully combined (either by hand or using an electric mixer on a low speed). Sift the self-raising flour (165g) into a large bowl. ![]() ![]() ![]() If you buy a chocolate cake mix that calls for different amounts of egg, or oil, or additional ingredients, follow those directions and replace the water for Irish Cream. Place your cupcake cases into a muffin tin. Combine all the cupcake ingredients in a mixing bowl, and stir until the batter is smooth.Heat your oven to 350 degrees, and line a cupcake pan with cupcake papers.2 sticks of Butter (at room temperature).* The egg and vegetable oil are the amounts called for on the box of cake mix and the Irish Cream Liqueur replaced water (1 cup for 1 cup).1 cup Irish Cream Liqueur (I used Kerrygold brand).
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