Irish Cream Cupcakes

Recipe by
Total Time:
1 hour
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Healthy ईगलेस केक हिन्दी में (बिना अंडे का केक), Best Plain Sakkarai Pongal, Easy Sweet Semolina with Cardamom Poached Apricots

Rate This Recipe
4

Ingredients

  • 1.5 cups - all-purpose flour
  • 2 tsp - baking powder
  • 1/2 tsp - salt
  • For Irish Cream:
  • 2/3 cup - soy creamer
  • 2 tbsp - vegan chocolate chips
  • 1 tbsp - maple syrup (use agave or Corn syrup as a substitute)
  • 1/3 cup - whiskey (use your favorite)
  • 1 tsp - instant coffee granules
  • 2 tsp - vanilla
  • To mix:
  • 1/3 cup - Canola Oil
  • 2/3 cup - granulated Sugar
  • Frosting:
  • 8 tbsp - (1 stick) vegan Butter
  • 4 tbsp - vegetable shortening
  • 1 tsp - whiskey (optional)
  • 2 cups - confectioners' Sugar
  • 1 tsp - vanilla extract

How to Make Irish Cream Cupcakes

  • Sift all the ingredients into a bowl and set aside.
  • For Irish Cream, heat soy creamer in a microwave-safe bowl until boiling. Then stir in the remaining ingredients until dissolved completely.
  • In a bowl, beat together canola oil and sugar. Add the Irish Cream and mix well.
  • Now add the wet ingredients to the dry and stir together with a whisk just until you have a smooth batter. Do not overmix or overbeat.
  • Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
  • Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.
  • For frosting, cream together the butter and shortening until they are fluffy, about 1 minute.
  • Now add the remaining ingredients and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
  • Frost the cupcakes after they've cooled completely.
  • Recipe courtesy: Holy Cow Vegan