St. Patrick’s Day or not, there’s nothing wrong about these fluffy, moist Irish coffee flavoured cupcakes topped with a refreshing peppermint frosting.
15 min
PREP TIME
20 min
COOK TIME
250
CALORIES
16
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 12 SERVINGS
- Cupcakes
- 1/2 cup (125 milliliter) unsalted butter, softened
- 1 cup (250 milliliter) unsalted butter, softened
- 2 eggs
- 1 (30 milliliter) espresso coffee shot, cooled
- 1 1/2 cups (375 milliliter) all-purpose flour
- 1 1/2 teaspoon (7 milliliter) baking powder
- 1/2 teaspoon (2 milliliter) Sea Salt Grinder
- 1/2 cup (125 milliliter) milk
- 1/4 cup (60 milliliter) Irish Cream liqueur
- 2
- 7-Minute Peppermint Frosting:
- 1/3 cup (75 milliliter) granulated sugar
- 1 egg white
- 1/4 teaspoon (1 milliliter) Cream of Tartar
- pinch Sea Salt Grinder
- 1 to 2 drops Pure Mint & Peppermint Extract
Preparation
- 1 Preheat oven to 350ºF (180ºC). Line 12 muffin cups with paper liners; set aside. Beat together butter and sugar until fluffy; beat in eggs, one at a time, mixing well after each addition. Beat in cooled espresso.
- 2 Whisk together flour, baking powder and salt. Stir together milk and liqueur; beat into egg mixture alternately with flour mixture, making three additions of flour mixture and two of milk mixture. Spoon into muffin cups. Bake for about 20 minutes or until tester inserted into centre comes out clean. Let cool on rack completely.
- 3 7-Minute Peppermint Frosting: In heatproof bowl, whisk together sugar, 2 tbsp (30 mL) water, egg white, cream of tartar and salt. Set bowl over saucepan of simmering water; using electric hand mixer, beat for about 7 minutes or until mixture holds stiff peaks. Remove from heat; beat until cooled. Beat in mint and peppermint extract; spread immediately over cooled cupcakes.
- 4 Tip: For a festive twist, sprinkle crushed candy canes over frosting.
NUTRITION INFORMATION
(per Serving)
