Baileys White Chocolate Cupcakes

These Baileys White Chocolate Cupcakes are a serious, decadent treat.  They are easy to make, but the results are quite impressive.  The cake is soft and fluffy with delicious white chocolate chips.  The frosting is a buttercream with a hit of Baileys.  Trust me, these are good!

Makes 12.

Ingredients:
1 ½ cups self raising flour
1 ½ cups caster sugar
120g butter, softened
2 eggs
1 teaspoon vanilla essence
¼ cup milk
½ cup white chocolate chips

Icing:
¼ cup Baileys Irish Cream liqueur
120g butter, softened
3 cups icing sugar

Method:
Preheat the oven to 180°C.  Line a 12 hole muffin tin with cupcake papers.
Cream the butter and sugar together in a large bowl with an electric mixer.  Mix in the flour.
Mix in the eggs, one at a time, beating well after each addition.  Mix in the vanilla essence and milk.  Fold through the chocolate chips.
Divide the mixture between the prepared cupcake papers.  Bake for 18 – 20 minutes or until golden and a skewer inserted into the centre of the cupcake comes out cleanly.  Allow to cool for 5 minutes in the tin before removing onto a wire rack to cool completely.

To make the icing, cream the butter with an electric beater.  Add the icing sugar and the Baileys in three lots, alternating between the icing sugar then the Baileys.  If the icing seems too stiff, add in a bit of hot water, a tablespoon amount at a time.  If the mix seems too runny, add in small amount of icing sugar until you are happy with the texture.  I piped my icing onto the cupcakes using a 1M Wilton tip, starting in the centre and circling outwards.