Baileys Cupcakes

With the baby starts settling into a routine, I am also starting to get enough sleep lately – yups, no more brutal nights of waking up for feed spurs and occasional cries.  There’re still a few hiccups here and there that puts her off her routine, but nothing we can’t handle. So these past few days, we’re sticking to the routines. And here I am flooding my blog with new postings, cooking lunch/dinner or both, taking photos again and actually getting out for some air and a bit of shopping. Phew! I needed that…..

A few days ago I experimented with margarita in cupcakes, with recipe that actually works from VCTOTW (*thank you*).  I love it -  a note to myself to sneak in a few more shots of liquor next time.

This afternoon, I managed to whip up a different version of cuptail, the one with Baileys around lunch time. Mind you my lunch was a bowl of instant noodle cooked in a microwave. I fed myself in a run while standing in the kitchen, warming up baby’s milk, sifting flour and trying to wake myself up with a cup of strong coffee. As far as I’m concerned, my day hasn’t started until I have my cup of coffee. A little bit fussy about the brand of coffee. I would be very happy with Illy brand or Douwe Egbert – and both are unavailable here.

BAILEYS CUPCAKES RECIPE

source from “Tasty Food – Take them to work cupcakes”

Ingredients:

* 1 1/2 cups  all-purpose flour – sifted

* 1/2 cup unsalted butter ( I use veg. oil)

* 1 cup caster sugar

* 2 eggs

* 1 teaspoon vanilla extract

* 4 teaspoons Baileys Irish Cream

* 1 teaspoon baking powder

* 1/2 tsp baking soda

* 1/4 cup milk

Baileys Frosting:

* 8oz cold cream cheese

* 5 tbsp butter, room temperature

* 1 tsp vanilla extract

* 2 tsp Baileys Irish Cream

* 2 tsp brewed coffee, cooled

* 1/2 tsp cocoa powder

* 2 1/2 cups powdered sugar

Cooking Direction:

1.)  Preheat oven to 350 F and prepare a 12 pcs muffin pan

2.)  Cream the butter and sugar until light and fluffy.

3.)  Add the eggs, one at a time, beating well after each addition.

4.)  Beat in the vanilla extract and Baileys

5.) Add flour & baking soda to egg/butter mixture

6.) Add milk and beat on low speed until all ingredients are combined.

Bake for about 18-20 minutes

Remove from oven and place on a wire rack to cool.

Once the cupcakes have completely cooled decorate it with Baileys Frosting.