Shelly's Recipe

IRISH CREAM CUPCAKES

Category: Cupcakes

Makes 18 cupcakes

1 (3.4-ounce) package instant
French vanilla flavored pudding mix
11/2 cups cold whole milk
1/2 cup Irish cream liqueur, divided
1/2 cup butter, softened
1 cup sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Irish Cream Icing (recipe follows)

Preheat oven to 350. Line 18 muffin cups with
paper liners.

In a large bowl, combine pudding mix and
milk, whisking well. Refrigerate for 30 minutes.

Add 1/4 cup Irish cream liqueur to pudding,
whisking until smooth. Cover tightly; refrigerate until ready to use.

In a large bowl, beat butter at medium-high speed with an electric mixer until creamy.
Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.

In a large bowl, sift together flour, baking powder, and salt.

In a medium bowl, combine cream and remaining 1/4 cup liqueur. Add vanilla, mixing to
combine. Add flour mixture to butter mixture alternately with cream mixture, beginning and ending with flour mixture. Beat until smooth.

Divide evenly among cupcake liners, filling each two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans for 2 minutes. Remove from pans, and cool completely on wire racks.

Using a melon baller, carefully remove a small amount of cake from center of each cupcake, discarding or reserving for another use. Spoon or pipe about 2 teaspoons Irish cream pudding mixture into center of each cupcake. Top with Irish Cream Icing.

IRISH CREAM ICING

Makes approximately 4 cups

1 cup butter, softened
1/4 cup Irish Cream liqueur
6 cups confectioners’ sugar
1/4 cup heavy whipping cream

In a large bowl, beat butter and liqueur at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until smooth. Gradually beat in cream.