This was the first time that I used this recipe for both the cupcake batter and the frosting. Now this recipe has alcohol in it, and shouldn't be given to anyone underage of course. But I wouldn't see any problem with substituting the Bailey's Irish Cream (I used Duggan's Irish Cream, it was about $5 cheaper, but with the same outcome.) for the Bailey's Irish Cream Coffee Creamer, which has no alcohol in it. I wasn't thrilled with the outcome of the frosting, but then again I don't usually drink, and dislike the taste of the alcohol. I found this recipe off of the same website of the banana cupcakes, and the apple cupcakes that I have on my blog on the left side. Of let's get this going.
What you will need:
Frosting:
- 1 Stick Butter.
- 4 Cups Powered Sugar.
- 1/4 Cups Bailey's Irish Cream (or coffee creamer for no alcohol, or Duggan's (off brand)).
- 1 tsp. Vanilla.
- 1 tbsp. Milk.
- 2 tbsp. Coffee.
Cupcakes:
- 1/2 tsp. Baking Soda.
- 1/4 Cup Buttermilk.
- 3 Heaping tbsp. Cocoa Powder.
- 1 Stick Butter.
- 1/2 Coffee.
- 1 Cup Sugar.
- 1 Cup Flour.
- 1/4 tsp. Salt.
- 1 Egg.
- 1/2 tsp. Vanilla.
Directions for Cupcakes: In small bowl, dissolve baking soda is room temperature buttermilk. In a sauce pan, on low heat, melt butter, and add cocoa. Mix til smooth. Add coffee to the cocoa mixture, then remove from heat. In another bowl, sift together the flour, sugar, and the salt. Add the cocoa mixture and egg to the flour mixture, and beat at low speed. Add the buttermilk mixture, and vanilla, beat until smooth. Preheat over to 350 degrees, bake for 20 minutes or until toothpick comes out clean.
Directions for Frosting: Beat all ingredients together until smooth. Spread onto cupcakes.
Hope it turns out good, and you enjoy it. Happy Valentine's Day.
Cupcake #24
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