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Irish Cream Liqueur Topped Cupcakes

Irish Cream Liqueur Topped Cupcakes

Recipe Submitted By: bakingmad

Chocolate and Irish Liqueur! These cupcakes are going to be a star of any girls’ night in. Best eaten watching a soppy chickflick!

Preparation Time	25 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Easy
Average Rating

Irish Cream Liqueur Topped Cupcakes Ingredients

200 grams	Self Raising White Flour (Allinson Nature Friendly)
200 grams	Light Muscovado Sugar (Billington's)
6 tbsp	Cocoa Powder
3 tbsp	Dark Chocolate Chips (Silver Spoon Create)
150 ml	Sunflower Oil
100 ml	Crème Fraîche
2	Free Range Eggs
60 grams	Butter softened
2 tbsp	Irish Cream Liqueur E.g. Baileys
175 grams	Icing Sugar (Silver Spoon)
	Chocolate Flavoured Strands To decorate

This recipe uses

How to make Irish Cream Liqueur Topped Cupcakes

Click on the text to highlight the different stages as you go along,
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Preheat oven to 170°C /fan oven 150°C, 325°F, Gas Mark 3 Either line two muffin tins with paper cases or use the reusable silicone fairy cake cases.
Place the flour, sugar, cocoa and chocolate chips into a large bowl. Add the oil and crème fraiche and eggs. Beat together until smooth and slightly fudgy.
Fill the cases ¾ full and bake the cakes for 20 minutes until well risen.
Beat together the butter and Irish liqueur. Add the icing sugar a tablespoon at a time. Beat until smooth and creamy and all of the icing sugar is added. Pipe the icing over the cupcakes and sprinkle liberally with chocolate flavour strands.
To make non-alcoholic icing replace the Irish Liqueur with another flavouring (like Vanilla extract or Strawberry flavouring) or add melted chocolate. If you do not want to pipe the icing spread the icing roughly over the cakes and swirl using the back of a spoon.

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