Sunday, March 18, 2012

Jameson Cupcakes with Baileys Irish Cream Frosting

 
If you just saw my most recent post, you will notice a theme with the pan (I just used this same pan to make jello shots).  Well, what do you expect - a new tea cake pan is a very exciting addition to my kitchen!

These were both delicious and adorable, which is my favorite combination.

Yield:  About 30 cupcakes using a mini muffin pan, or 20 with a regular cupcake pan

Cake Ingredients:
1 box yellow cake mix
1 small box chocolate pudding
4 eggs
3/4 cup vegetable oil
3/4 cup water
1/2 cup Jameson Whiskey
 
Frosting Ingredients:
8 ounces softened cream cheese
1 cup powdered sugar
1 tsp vanilla extract
3/4 cup Baileys Irish Cream

Directions:
Preheat oven to 350 degrees.  Lightly grease the pan you plan to use.  Mix the cake ingredients together.  Pour cake mix into cupcake tins and bake for 15-20 minutes.  Set aside to cool.

Next, mix cream cheese, powdered sugar, Baileys, and vanilla extract until smooth.  Taste and adjust thickness if necessary (more Baileys if too thick, or not drunken enough!  Or more sugar if too thin).

Once the cupcakes have cooled, frost and serve!  Enjoy!

Tips:  This frosting is so good, I started over and made a double batch!  It is also nice and creamy, so if you want to make these look really great, use a pastry bag to frost your cupcakes.  Happy St. Patrick's Day!

1 comment:

  1. Is it instant choc pudding you use?

    ReplyDelete