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.”