Irish Crème Cupcakes

Makes: 10 cupcakes

Time: 35 minutes

Cupcake Mixture:

• 2/3 cup unsalted butter
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/3 cups Bailey’s Irish Crème or your favorite Irish Crème
• 2/3 cup water
• 2 tablespoons New England® Irish Crème coffee
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt

Directions:

1. Preheat the oven to 325° F.
2. In a large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer.
3. Add eggs and vanilla and beat well.
4. In a separate bowl, combine the Irish Crème, water, and coffee. Mix well.
5. In a third bowl, thoroughly combine flour, baking powder, and salt.
6. Add the flour mixture to the creamed mixture, alternating with the liqueur mixture.
7. Beat on medium speed for approximately 2 minutes.
8. Fill cupcake liners 3/4 full and bake for about 20 minutes.

Frosting:

• 1 cup heavy whipping cream
• 2 tablespoons confectioners sugar

Using the whisk attachment on the mixer, beat for approximately 5 minutes.