Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Happy Independence Day


Issue Date 12 - 18 Aug, 2017 at 2:00 PM

Irish Cream Cupcakes

Irish Cream Cupcakes
Ingredients

· ¾ cup unsweetened cocoa powder
· ¾ cup hot water
· 6tbsp butter plus 1 cup, room temperature
· 12/3 cups all-purpose flour
· ¾ cup granulated sugar
· ¾ cup dark brown sugar, packed
· 1¼ tsp baking powder
· ¾ tsp baking soda
· ½ tsp salt
· ¾ cup buttermilk
· 2 eggs
· ¼ cup miniature chocolate chip
· 1lb. icing sugar
· ¼ cup heavy cream
· 1/8 tsp leaf green concentrated food colouring, plus additional

Method
Preheat oven to 175°C. Line 18 muffin cups with liners. In a bowl, mix cocoa and hot water until dissolved, and reserve. Melt six tablespoons of butter, and reserve. In a separate bowl, mix flour with next five ingredients. Whisk in buttermilk, eggs, melted butter and cocoa mixture then stir in chips. Divide among liners and bake for 18-22 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before transferring from pan to racks to cool more.
On medium-high speed, beat remaining butter until fluffy. Gradually beat in icing sugar until blended. Beat in food colouring until blended then fit large star tip into pastry bag, if desired. Using paintbrush starting at tip of the bag, paint 2-3 lines of food colouring along inside, ending 1-in from edge. Place bag in glass and fill with frosting. Pipe, or with spoon, spread frosting over cupcakes and enjoy!





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