Prep time: 30 min
Cook time: 20 min
Serves: Makes 12 large cupcakes or 24 small
- 150 g butter, softened
- 150 g sugar
- 3 eggs, beaten
- 150 g self-raising flour, sifted
- 1 tsp vanilla extract
- 1 tbsp milk
For the frosting:
- 75 g butter at room temperature
- 150 g icing sugar
- 1 tbsp Baileys
Method
1. Preheat the oven to 180C/160C fan/ gas 4.
2. Cream together the butter and sugar until light, fluffy and pale.
3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.
4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.
6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the Baileys. The frosting should be light and creamy.
8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes.
2. Cream together the butter and sugar until light, fluffy and pale.
3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.
4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.
6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the Baileys. The frosting should be light and creamy.
8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes.
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