Mudslide Cupcakes
Mudslide Cupcakes
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AmountMakes about 24 cupcakes
Ingredients
Instructions
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- Cake
- Preheat oven to 350ºF. Line muffin pan with baking cups.
- In small bowl, heat milk in the microwave until steaming. Add instant coffee and whisk until dissolved. Add 1/2 cup Irish cream liqueur. Cool slightly.
- In large bowl, sift together flour, baking powder, baking soda and salt.
- In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture alternately with coffee mixture, beating well after each addition. Beat until just combined. Fill baking cups 2/3 full with batter.
- Bake 18-20 minutes or until toothpick inserted in cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely. Poke tops of cupcakes 3-4 times with fork. Spoon 1 teaspoon Irish cream liqueur over each cupcake.
- Icing
- In small bowl, heat Irish cream liqueur in the microwave until steaming. Add instant coffee and whisk until dissolved. Let cool slightly.
- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Alternately add confectioners' sugar, one cup at a time, with coffee mixture, scraping sides and bottom of bowl often. Beat until fluffy.
- Pipe a 1M swirl of icing on each cupcake. Sprinkle with Gold Pearlized Sugar.
Notes
How To
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