Baileys Irish Cream Cupcakes Food

BAILEY'S IRISH CUPCAKES

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.

IRISH CREAM CUPCAKES

Steps:

• Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition., Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners' sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.