She is warming up with Baileys!

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It is bloody cold out!  I like to stay warm on a day like today with a wee dram and some baking (not necessarily in that order or God knows what would come out the oven!)  I decided to create a new cupcake that is sure to please.  I call it the Lee in honor of a dear friend who passed about a year ago.  He loved Baileys so that is exactly what I used for my inspiration.  For those of you who are familiar with my Rum Chata cupcake recipe, all I did was substitute Baileys for the Rum Chata, and instant coffee grounds for the cinnamon in the cake mix portion.  In addition I added a drizzle of an incredibly simple chocolate ganache on top.  Hope you enjoy.  Sláinte!

The Lee – Baileys Irish Cream Cupcake

1 box white cake mix
1 tsp vanilla extract
1 tsp instant coffee granules
1 cup Baileys Irish Cream
Preheat oven to 325 if using dark pans or 350 if using glass. I suggest using paper liners in your cupcake tins. Prepare and bake white cake mix as directed on box except substitute the 1 cup of Baileys listed above for the water asked for on the box. Mix in remaining ingredients listed above..
Frosting:
12 oz cream cheese at room temperature
1 stick of butter (1/2 cup) at room temperature
1 tsp vanilla extract
6 tbsp Baileys
2lb bag powdered sugar
Please note: This makes A LOT of frosting. Feel free to cut the recipe in half. I freeze the left over portion.
Combine butter and cream cheese. Mix in vanilla. Slowly mix in powdered sugar a few cups at a time. Add the Baileys and whip until smooth.

Chocolate Ganache:

One cup of milk or dark chocolate chips, 1/4 cup of milk or heavy cream.  I microwaved these together in a bowl and mixed every 20 seconds until smooth and silky.

After cupcakes have cooled, frost and drizzle with ganache.

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2 thoughts on “She is warming up with Baileys!

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