Jameson and Baileys Cupcakes
I’m a Jameson on the rocks kind of girl. Hardcore right? Even cooler, I am now a Jameson in a cupcake kind of girl.
This recipe is delicious and just what St. Patrick ordered. The whiskey mostly bakes out, but there is a slight hint of it that sits on your tongue in a buttery way.
I know I am missing the beer (Irish car-bomb) but in my opinion you can’t taste the beer anyway — the whiskey is the good stuff. Plus I didn’t have any Guinness in the house
However, I did have a box of chocolate pudding on hand that helped to make the cake super moist and fluffy.
I ate one, this one right here actually. (okay maybe I had two) The rest will go straight to work. Right away.
Shopping List (Makes 24 cupcakes)
1 box yellow cake
1 box chocolate pudding
3/4 cup coconut or canola oil
3/4 cup water
1/2 cup Jameson
Baileys Cream Cheese Frosting
2, 4 oz. packages of cream cheese (room temp.)
1 cup powdered sugar
1/2 cup Baileys Irish Cream (add more to liking)
1. Preheat over to 350 degrees. Mix cake ingredients together in a large bowl until smooth. Pour cake mix into cupcake tins and bake for 18 minutes. Let sit until cool.
2. In another large bowl mix cream cheese, powdered sugar and Baileys for frosting. Taste test to liking, adding more sugar or Baileys. Keep in mind too much Baileys will loosen the frosting.
3. Frost cupcakes when cool and serve! Cheers.