Irish Cream Cupcakes

Irish Cream Cupcakes

What makes the flavor of Irish cream liqueur so delicious? Is it the creamy texture or the lusciousness of the Irish countryside where the milk comes from? Doesn't matter....it makes great cupcakes!


What you need:

Reynolds® Baked for You® Baking Cups (Dots)
1 package (18.25 oz.) white cake mix
3 large eggs
1/2 cup Irish cream liqueur for cupcakes
1/2 cup butter, softened
1 package (3 oz.) cream cheese, softened
1/4 teaspoon salt
1 box (16 oz.) confectioners sugar
3 tablespoons Irish cream liqueur for frosting
1/2 container ready-to-spread vanilla frosting
2 pastry bags
1/2-inch round decorating tip
Star decorating tip
Semi-sweet chocolate bar

Instructions:

PREHEAT oven to 350°F. 

PLACE Reynolds Baking Cups in muffin pans; set aside. 

PREPARE cake mix following package directions for 24 cupcakes, using 3 eggs and amount of oil specified.  Replace 1/2 cup of the water with Irish cream liqueur.  Spoon batter into baking cups. 

BAKE  following package directions.  Cool.

Tip:  To make cake a non-alcoholic version, try substituting  flavored coffee creamer for the Irish cream liqueur.

MAKE frosting:

  1. Combine butter, cream cheese, salt;  beat until light and fluffy.
  2. Add confectioners' sugar slowly, beating on low speed.
  3. Beat in irish cream liqueur one tablespoon at a time until desired consistancy is reached.

FILL a pastry bag, fitted with a plain 1/2 inch round tip, with  frosting.  Fill a second pastry bag, fitted with a star decorating tip, with vanilla frosting.

PIPE concentric circles of Irish Cream Frosting onto each cupcake to form a peak. Pipe a dot of vanilla frosting on the side.

GRATE semi sweet chocolate on top of each cupcake.

Tip:  To make frosting a non-alcoholic version, try substituting   flavored coffee creamer for Irish cream liqueur.