Woman's World

Triple Baileys Shooter Cupcakes

Chocolate chip cupcakes and mocha frosting—infused with Baileys Irish Cream and topped with a candy cupful of the after-dinner drink!—turn a grown-up gathering into a full-on St. Patrick’s Day party!


CUPCAKES 2 Tbs. instant coffee powder

1 Tbs. hot water

1 pkg. (16.5 oz.) French vanilla cake mix

3 eggs

1/2 cup + 2 Tbs. Baileys Irish cream liqueur

1/3 cup oil

1/2 cup mini chocolate chips SHOOTER CUPS 1 1/2 cup bright white candy melts, melted

FROSTING 2 tsp. instant coffee powder

2 Tbs. hot water

2 cups butter (1 lb.), at room temperatur­e

4 cups confection­ers’ sugar, from 2 (16 oz.) pkgs.

1/2 cup unsweetene­d cocoa powder

1/2 Irish cup cream Baileys liqueur

ASSEMBLY Light corn syrup

Green edible glitter

Light green and white jimmies or sprinkles

1 1/2 cups Baileys Irish cream liqueur

Leprechaun decoration­s, optional

Cupcakes: Preheat oven to 350°F. Line 24 muffin cups with cupcake liners. Dissolve coffee powder in hot water; cool. On low speed, beat cake mix, eggs, 1/2 cup water, 1/2 cup Baileys, oil and coffee mixture until blended, 30 seconds; on medium, beat 2 minutes. Stir in mini chips. Divide batter among cupcake liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. While cupcakes are still hot, using toothpick, poke several holes in top of each cupcake. Brush with remaining 2 Tbs. Baileys. Cool.

Shooter cups: Using small brush, paint half of candy melts on inside of each of 24 mini cupcake liners, as shown. Place on baking sheet. Refrigerat­e until set, 15 minutes. In microwave on High, remelt remaining candy melts in 10-second intervals; paint second coat of candy in each liner. Refrigerat­e until set, about 15 minutes.

Frosting: Dissolve coffee powder in hot water; cool. On medium, beat butter until fluffy, 2 minutes. On low, gradually beat in confection­ers’ sugar, then cocoa powder, Baileys and coffee mixture; on medium beat until light and fluffy, 2 minutes. Transfer to pastry bag fitted with medium star tip.

Assembly: Carefully peel paper liners from mini cupcake liners, as shown. Brush edges of cups lightly with corn syrup; dip into edible glitter. Pipe frosting on cupcakes; sprinkle with jimmies. Just before serving, place mini cups on cupcakes; fill with Baileys.

NOTE: For nonalcohol version, substitute an equal amount of chocolate milk for Baileys.

Servings: 24. Cals.: 588. Protein: 4 g. Fat: 34 g. (18 g. saturated). Trans fat: 1 g. Chol.: 98 mg. Carbs.: 58 g. Sodium: 292 mg. Fiber: 1 g. Sugar: 47 g. Kitchen time: 2 hours. Total time: 3 hours.

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