Baileys Irish Cream And Coffee Muffins Recipes

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BAILEY'S IRISH CUPCAKES



Bailey's Irish Cupcakes image

These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.

Provided by Claire

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 30m

Yield 12

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
4 egg yolks
¾ cup sour cream
½ teaspoon vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons Irish cream liqueur (such as Baileys®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 12 muffin cups with paper liners.
  • Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
  • Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
  • Sift flour in a separate bowl with baking powder and salt.
  • Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
  • Pour batter into the lined muffin cups.
  • Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 25.1 g, Cholesterol 94.9 mg, Fat 12.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 154.6 mg, Sugar 16 g

BAILEY'S IRISH CREAM AND COFFEE MUFFINS



Bailey's Irish Cream and Coffee Muffins image

Make and share this Bailey's Irish Cream and Coffee Muffins recipe from Food.com.

Provided by Kitchen__Princess

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

2 cups flour
4 teaspoons baking powder
1/2 cup soft brown sugar
4 teaspoons instant coffee powder
1 tablespoon boiling water
60 g butter, melted
1/4 cup bailey's irish cream
3/4 cup milk
2 eggs
2 tablespoons chopped walnuts
icing sugar, to dust tops

Steps:

  • Preheat oven to 200 C.
  • Lightly grease 12 muffin tins.
  • Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
  • In a cup, dissolve instant coffee in the boiling water.
  • In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.
  • Fold Baileys mixture into dry ingredients and stir quickly to combine.
  • Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
  • Dust with icing sugar and serve.

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