Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Girls Night In Irish Cream Liqueur Topped Cupcakes

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 200g white self-raising flour
  • 200g Billington’s Light Muscovado Sugar
  • 6 tbsp cocoa powder
  • 3 tbsp Dark Chocolate Chips
  • 150ml sunflower oil
  • 100ml crème fraiche
  • 2 eggs

For the icing:

  • 60g Unsalted Butter, softened
  • 2 tbsp Irish Cream Liqueur e.g. Baileys
  • 175g Billingtons Golden Icing Sugar
  • Chocolate flavour sprinkles, to decorate
    • Pyrex Non-Stick Muffin Trays
    • Preheat oven to 170°C /fan oven 150°C, 325°F, Gas Mark 3
    • Place Paper Muffin Cases into Pyrex Non Stick Muffin Trays.
    • Place the flour, sugar, cocoa and chocolate chips into a large bowl. Add the oil and crème fraiche and eggs. Beat together until smooth and slightly fudgy.
    • Fill the cases ¾ full and bake the cakes for 20 minutes until well risen.
    • For the icing: Beat together the butter and Irish liqueur. Add the icing sugar a tablespoon at a time. Beat until smooth and creamy and all the icing sugar added.
    • Pipe the icing over the cupcakes and sprinkle liberally with the chocolate sprinkles.
    • Tip: To make non-alcoholic icing replace the Irish Liqueur with melted chocolate, or strawberry flavouring.
    • If you do not want to pipe the icing spread the icing roughly over the cakes and swirl using the back of a spoon.
    • Instead of the icing you could top the cakes with melted white chocolate flavour cake covering.