Irish Cream Cupcakes

“Necessity is the mother of invention.” (A quote often attributed to Plato, the author of The Republic and other contemplative works.)  The folks at Gilbeys of Ireland did some serious thinking about how their fellow countrymen could enjoy their beloved whiskey without suffering stomach problems. Drinking milk before bar hopping was said to reduce those stresses. After much research, Gilbeys introduced Baileys Irish Cream into the world: A masterful blend of whiskey and cream.

Irish Cream Cake is a traditional St. Patrick’s Day dessert in the home of Lick the Bowl Good author, Monica Holland. And Monica has generously agreed to allow readers to take a peek at the recipe. 

Irish Cream Cupcakes

Real Irish Cream liqueur is one of the ingredients listed in Monica's recipe. However, my husband and I are not big drinkers. So, I opted for the $3 plastic container of Baileys Irish Cream coffee creamer over the $17 beautiful glass bottle. Perhaps this explains why I didn't taste any overtly Irish Creamy kind of taste in my cupcakes. But, you can bet the sponge was still super-duper light and not too sweet.

The sponge of the Irish Cream cupcake is fluffy and not too sweet.

White chocolate fans will love this Taste of Home ganache.

Monica suggests a lovely sounding glaze for her Irish Cream Cake in Lick the Bowl Good. Inspired by A Taste of Home, I chose a white chocolate ganache for my cupcakes.

Note: Irish Cream cupcakes with a dusting of powdered sugar (no frosting, ganache, or glaze) will probably win you praise from your Japanese friends. I offered some chocolate cupcakes smothered with vanilla frosting and garnished with mikan orange slices to a few Japanese friends. I was gently told they were too sweet for the average Japanese palate.

The Ninja Baker's Dark Chocolate Cupcake
topped with vanilla frosting and garnished with a glazed Mandarin orange slice.

The good news is I now have another stand alone cake recipe thanks to Monica. Her Lick the Bowl Good Irish Cream Cake needs no fancy embellishment…Unless you have a big sweet tooth like yours truly.

Irish Cream Cupcakes

My Irish Cream Cupcakes are coated with white chocolate ganache. The fluffy, light sponge, however, does not require a sweet topping. Monica Holland's Lick the Bowl Good recipe for Irish Cream Cake is a star all by itself! 

This recipe appears courtesy of Monica Holland.

  • 2/3 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 3 tablespoons softened, unsalted butter
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup plus 2 tablespoons Irish Cream liqueur or Irish Cream coffee creamer

Pop 12 cupcake cases into a muffin tin.

Preheat the oven to 350 degrees.

Whisk together the flour, baking powder, soda and salt.

In a separate bowl, cream the butter and sugar together for about 5 minutes.

Add the egg and extract.

Stir in half of the flour mixture until well combined.

Pour in the Irish Cream.

Beat in the remaining flour mixture.

Divide the batter among the cupcake cases.

Bake for 18 to 20 minutes. Insert a toothpick into the middle, if it comes out clean, take the cupcakes out of the oven.

Cool completely before glazing or “ganaching.”

Wishing you a myriad of inventive ways to discover joy.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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