Baileys and chocolate mini cupcakes - recipe

Ingredients

Recipe , Baileys , Cupcake

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1

Preheat the oven to 170°C (gas mark 3) and place mini cupcake cases in a mini cupcake or muffin tin.
2
Place the butter, sugar, flour, cocoa powder and baking powder into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.

For this step you'll need:
- 40g Butter (unsalted) softened
- 140g Unrefined golden caster sugar
- 100g Plain white flour
- 20g Cocoa powder
- 1½tsp Baking powder
3
Mix together the egg, Baileys and milk in a jug then gradually add to the bowl and mix thoroughly.

For this step you'll need:
- 1 Egg(s) (free range) large
- 50ml Baileys
- 80ml Milk (whole)
4

Spoon the batter into the cupcake cases until they are 2/3 full. Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. Leave to cool on a wire rack.
5
To make the frosting mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the milk and Baileys and mix on a high speed until the frosting is soft and fluffy.

For this step you'll need:
- 125g Butter (unsalted) softened
- 500g Icing sugar
- 15ml Milk (whole)
- 45ml Baileys
6

Decorated the cupcakes with frosting using either a piping bag or palette knife and finish with a dusting of cocoa powder.

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