Baileys Irish Cream And Coffee Muffins Food

BAILEY'S IRISH CUPCAKES

Bailey's Irish Cupcakes image

These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.

Provided by Claire

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup butter, softened
¾ cup white sugar
4 egg yolks
¾ cup sour cream
½ teaspoon vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons Irish cream liqueur (such as Baileys®)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 12 muffin cups with paper liners.
Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
Sift flour in a separate bowl with baking powder and salt.
Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
Pour batter into the lined muffin cups.
Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 25.1 g, Cholesterol 94.9 mg, Fat 12.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 154.6 mg, Sugar 16 g

BAILEY'S IRISH CREAM AND COFFEE MUFFINS

Bailey's Irish Cream and Coffee Muffins image

Make and share this Bailey's Irish Cream and Coffee Muffins recipe from Food.com.

Provided by Kitchen__Princess

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

2 cups flour
4 teaspoons baking powder
1/2 cup soft brown sugar
4 teaspoons instant coffee powder
1 tablespoon boiling water
60 g butter, melted
1/4 cup bailey's irish cream
3/4 cup milk
2 eggs
2 tablespoons chopped walnuts
icing sugar, to dust tops

Steps:

Preheat oven to 200 C.
Lightly grease 12 muffin tins.
Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
In a cup, dissolve instant coffee in the boiling water.
In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.
Fold Baileys mixture into dry ingredients and stir quickly to combine.
Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
Dust with icing sugar and serve.

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