These Baileys cupcakes are so simple to make there’s really no excuse not to. Perfect topped with Baileys buttercream and perhaps a hidden Baileys truffle centre too!


  • 165 g self-raising flour
  • 165 g caster sugar
  • 3 medium eggs
  • 165 g butter or soft margarine
  • 135 ml Baileys Irish Cream
  • ⅛ tsp salt
  • Extras
  • 12 cupcake cases


  1. Pre-heat your oven to 160ºC/140ºC fan.
  2. Place your cupcake cases into a muffin tin.
  3. Sift the self-raising flour (165g) into a large bowl. Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g caster sugar, ⅛ tsp salt and 135ml Baileys) and mix until fully combined (either by hand or using an electric mixer on a low speed).
  4. Full instructions visit @charlotteslivelykitchen

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