Irish Cream Mini Muffins
- For the cupcakes
- ⅕ cup unsalted butter
- ⅔ cup superfine caster sugar
- 1 cup all-purpose flour (scant)
- ⅕ cup cocoa powder
- 1 ½ teaspoons Baking powder
- 1 large egg
- ¼ cup Irish cream liqueur
- ⅜ cup milk
- For the buttercream
- 0.333 cup unsalted butter
- 2 ½ cups powdered sugar
- 3 ounces sweetened condensed milk
- ⅜ cup cream (48% fat)
- To decorate
- snowflake Sugar decoration
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in 2 x 12 mini muffin tins.
Place the butter, sugar, flour, cocoa powder and baking powder into a large bowl and slowly mix together with an electric whisk, until it resembles breadcrumbs.
Whisk together the egg, liqueur and milk, then gradually add to the flour mixture and mix thoroughly.
Spoon into the paper cases and bake for 15-20 minutes, until a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely.
For the buttercream: beat the butter until very soft and creamy. Whisk in the remaining ingredients until smooth and fluffy.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar snowflakes.