IRISH CREAM CUPCAKES
If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! -Jenny Leighty, West Salem, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 273 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 170mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.
BAILEY'S IRISH CREAM CUPCAKES
Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Dessert
Time 52m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Line 18 muffin cups with liners.
- In bowl, mix cocoa and hot water until dissolved; reserve.
- Melt 6 T butter; reserve.
- In bowl, mix flour with next five ingredients.
- Whisk in buttermilk, eggs, melted butter and cocoa mixture.
- Stir in chips.
- Divide among liners.
- Bake 18-22 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes.
- Transfer from pan to racks; cool.
- On medium-high speed, beat remaining butter until fluffy.
- Gradually beat in confectioners' sugar until blended.
- Add liqueur; beat until light and fluffy, 2 minutes.
- Beat in 1/8 t food coloring until blended.
- If desired, fit large star tip into pastry bag.
- Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
- Place bag in glass; fill with frosting.
- Pipe, or with spoon, spread frosting over cupcakes.
- If desired, decorate with shamrocks.
CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES
Provided by Food Network
Time 52m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
- Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
- To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
- Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.
BAILEY'S IRISH CUPCAKES
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
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
DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES
I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!
Provided by asteingruby
Categories World Cuisine Recipes European UK and Ireland Irish
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g
IRISH CREAM CUPCAKES #5FIX
5-Ingredient Fix Contest Entry. These are tender golden cupcakes with a silky Irish cream frosting! Potatoes might seem like an odd ingredient, but you can't taste it at all & it makes the cupcakes extra moist. The frosting is super addictive!
Provided by angela_olesen_86296
Categories Dessert
Time 35m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Mix cake mix and mashed potatoes until smooth. Add 3/4 cup water and 3/4 cup Irish cream liqueur and mix making sure to scrape down the sides and bottom of the bowl and mix until smooth.
- Line a cupcake tin with paper baking cups and fill each with 2/3C batter. Bake for 18-20 minutes or until tops are a light golden brown and a toothpick inserted in the center comes out clean.
- While cupcakes are baking make frosting. To make frosting combine powdered sugar and butter. Mix slowly at first until powdered sugar settles. Add 1/4C Irish cream liqueur and mix until smooth.
- Once cupcakes have cooled frost each cupcake. Use an accent decorator if desired.
Nutrition Facts : Calories 295.8, Fat 17.4, SaturatedFat 10, Cholesterol 40.7, Sodium 263.9, Carbohydrate 35, Fiber 0.2, Sugar 30.1, Protein 1
More about "irish cream cupcakes food"
IRISH CREAM CUPCAKES RECIPE | LAND O’LAKES
From landolakes.com
5/5 (2)Total Time 1 hr 1 minServings 16Calories 530 per serving
- Combine sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add eggs and 2 teaspoons vanilla; beat until combined. Combine whipping cream and Irish cream liqueur in bowl. Set aside. Add flour mixture alternately with whipping cream mixture, beating at low speed after each addition until well mixed.
- Spoon batter evenly into prepared muffin pan cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
IRISH CRèME CUPCAKES RECIPE
From internationaldelight.com
DELICIOUSLY SIMPLE IRISH CREAM CUPCAKES RECIPE
From quirkyinspired.com
IRISH CREAM-FILLED CHOCOLATE CUPCAKES (GLUTEN-FREE)
From theheritagecook.com
BEST BAILEYS CUPCAKE RECIPE - HOW TO MAKE BAILEYS …
From delish.com
IRISH CREAM CUPCAKES - COOK NOURISH BLISS
From cooknourishbliss.com
CHOCOLATE IRISH CREAM CUPCAKES WITH IRISH CREAM …
From dailydishrecipes.com
IRISH CREAM CUPCAKES WITH CHOCOLATE WHISKEY FILLING
From downhomedelish.com
IRISH CREAM CUPCAKES RECIPE | THE DOMESTIC GEEK
From inspiredentertainment.com
GLUTEN FREE IRISH CREAM CUPCAKES - GFJULES
From gfjules.com
10 BEST BAILEYS CUPCAKES RECIPES | YUMMLY
From yummly.com
BAILEY'S CUPCAKES WITH COFFEE FROSTING - LIFE'S AMBROSIA
From lifesambrosia.com
IRISH CREAM CUPCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (42)Calories 520 per servingTotal Time 45 mins
- Preheat the oven to 350°F and line a 12-cup cupcake tin or muffin pan with papers., To make the cupcakes, place the flour, cocoa, sugar, butter, eggs, salt, baking soda, baking powder, vanilla and chopped chocolate in the bowl of your mixer.
- Blend on low speed for 1 minute, just to combine., Combine the coffee and Irish Cream liqueur and pour half this liquid into the dry ingredients.
- Beat on medium speed 1 more minute., Scoop the batter into the prepared wells of the pan, filling them 2/3 full.
IRISH CREAM CUPCAKES | REYNOLDS BRANDS
From reynoldsbrands.com
IRISH CREAM CUPCAKES – ANNIKA EATS
From annikaeats.com
IRISH CREAM CUPCAKES - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
IRISH CREAM CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAILEY’S IRISH CREAM CUPCAKES | FOODTALK
From foodtalkdaily.com
IRISH CREAM CUPCAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BAILEYS & COFFEE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GUINNESS AND BAILEY’S IRISH CREAM CUPCAKES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CHOCOLATE GUINNESS CUPCAKES (+ BAILEYS FROSTING) - AVERIE COOKS
From averiecooks.com
BAILEYS IRISH CREAM CUPCAKES - TUTTI DOLCI
From tutti-dolci.com
CHOCOLATE CUPCAKES WITH IRISH CREAM BUTTERCREAM - COUNTRY CLEAVER
From countrycleaver.com
IRISH CREAM CUPCAKES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
CHOCOLATE IRISH CREAM CUPCAKES - THEKITTCHEN
From thekittchen.com
CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM
From lifemadedelicious.ca
HOMEMADE BAILEYS CUPCAKES - THE COUNTRY COOK
From thecountrycook.net
EASY IRISH CREAM CUPCAKES - ORGANIZED ISLAND
From organizedisland.com
IRISH CREAM CUPCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
IRISH CREAM CUPCAKES - FOOD NEWS
From foodnewsnews.com
BAILEYS ST.PATRICK'S DAY CUPCAKES | A WICKED WHISK
From awickedwhisk.com
BAILEYS IRISH CREAM CUPCAKE - BEYOND FROSTING
From beyondfrosting.com
25 EASY BAILEYS IRISH CREAM DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
IRISH CREAM GUINNESS CUPCAKES RECIPE - DINNER, THEN …
From dinnerthendessert.com
BAILEYS IRISH CREAM CUPCAKES - TIDYMOM®
From tidymom.net
BEST BAILEY'S CUPCAKES RECIPE - SWEET MOUTH JOY
From sweetmouthjoy.com
MOCHA CUPCAKES WITH IRISH CREAM FROSTING — HUNGRY ALI
From hungryali.com
IRISH CREAM CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
DECADENT MOCHA IRISH CREAM CUPCAKES FOR TWO | BEYOND FROSTING
From beyondfrosting.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love