Cupcakes Baked With Bailey’s Irish Cream Dec 30, 2015 yumme Desserts, Recipes 0 If I had to name one thing that I love to do as much as writing, traveling would be number one and baking would come as a close second.Let me explain. I come from a family of travelers and bakers–my grandma left me a cookbook with 100 recipes (98 of them being desserts) and I can’t remember a single day growing up without having freshly baked cookies or cakes made by my mom at home. Whenever I do share a recipe on The Worldwider, it tends to be about cookies (like these great chocolate chip cookies) or desserts–and this time I bring you a delicious cupcake recipe baked with Bailey’s Irish Cream.While surfing the web one day searching for an original cupcake recipe, I came across the blog Erica’s Sweet Tooth and fell upon this recipe. It turned out to be a great success and quite easy to make (although I did have to keep myself from licking the entire bowl of frosting!). You can also use Amarula instead of Bailey’s, if you’d like to change things up a bit. Here’s what you’ll need IngredientsDirections To make the cupcakes 2 and a half cups all purpose flour 3 teaspoons baking powderhalf a teaspoon cinnamon 1 and a half cups of granulated sugar 12 tablespoons butter (make sure it is at room temperature) 2 whole eggs and 2 egg whites 2 teaspoons vanilla extract half a cup Bailey’s Irish cream To make the Bailey’s frosting 1 cup butter 4 cups powdered sugar 3 tablespoons Bailey’s Irish Cream Steps:Preheat the oven to 190°C and line cupcake cooking trays with cupcake liners. Combine together flour, baking powder and cinnamon in a large bowl. In another small bowl, mix together sugar and butter until it becomes a light and creamy mixture. It should take about three minutes.Add the eggs and egg whites one by one to the small bowl, while beating with the electric mixture at a low speed.Add vanilla to the small bowl.Slowly add a bit of the flour mixture (see step 2) to the small bowl, then add a bit of the Bailey’s, and continue alternating between both until you end with the flour.Fill cupcake liners and bake for 15-17 minutes.Wait for the cupcakes to cool down when ready.To make the Bailey’s frosting : beat butter until light and creamy.Add powered sugar into the butter half a cup at a time until it is completely mixed with the butter.Add the Bailey’s and beat until it is all dissolved.Poke holes with a toothpick or a fork on each cupcake’s top before frosting them. Brush Bailey’s on top.Decorate each cupcake with the frosting and add sprinkles for a special touch.