Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Girls Night In Irish Cream Liqueur Topped Cupcakes

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 200g white self-raising flour
  • 200g Billington’s Light Muscovado Sugar
  • 6 tbsp cocoa powder
  • 3 tbsp Dark Chocolate Chips
  • 150ml sunflower oil
  • 100ml crème fraiche
  • 2 eggs
  • 60g Unsalted Butter, softened
  • 2 tbsp Irish Cream Liqueur e.g. Baileys
  • 175g Billingtons Golden Icing Sugar
  • Chocolate flavour sprinkles, to decorate
  • Pyrex Non-Stick Muffin Trays
  1. Preheat oven to 170°C /fan oven 150°C, 325°F, Gas Mark 3
  2. Place Paper Muffin Cases into Pyrex Non Stick Muffin Trays.
  3. Place the flour, sugar, cocoa and chocolate chips into a large bowl. Add the oil and crème fraiche and eggs. Beat together until smooth and slightly fudgy.
  4. Fill the cases ¾ full and bake the cakes for 20 minutes until well risen.
  5. For the icing: Beat together the butter and Irish liqueur. Add the icing sugar a tablespoon at a time. Beat until smooth and creamy and all the icing sugar added.
  6. Pipe the icing over the cupcakes and sprinkle liberally with the chocolate sprinkles.
  7. Tip: To make non-alcoholic icing replace the Irish Liqueur with melted chocolate, or strawberry flavouring.
  8. If you do not want to pipe the icing spread the icing roughly over the cakes and swirl using the back of a spoon.
  9. Instead of the icing you could top the cakes with melted white chocolate flavour cake covering.

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