Baileys Salted Caramel Cupcakes

🧂 Ingredients

• 4 eggs
• 1 ½ cups Powdered Sugar
• 1 ¼ cups Cake Flour
• 4 tablespoon Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 5.6 oz Unsalted butter

  room temperature
• pinch salt
• 1 cup Baileys Salted Caramel
• 7 oz Butter

  room temperature
• 4 tablespoon Powdered Sugar
• Caramel Crunch
• Chocolate sprinkles

  white and dark

Instructions

• 1 Preheat the oven to 180 °C // 356 °F.
• 2 Separate 4 eggs and beat the egg whites in a mixing bowl with ½ cup sugar and a
  pinch salt until foamy.   
• 3 Place the whipped egg whites in the fridge.
• 4 Beat 5.6 oz Unsalted butter with the mixer in a separate bowl until it is
  fluffy.
• 5 Add the remaining 1 ½ cups Powdered Sugar, a pinch salt, and egg yolk and mix
  them well.
• 6 Add 1 ¼ cups Cake Flour, 4 tablespoon Unsweetened Cocoa Powder, and 1 teaspoon
  Baking Powder   
• 7 Add half of the whipped egg whites to the dough and combine well.
• 8 Fold in the remaining beaten egg whites.
• 9 Pour the batter into the cups and bake for about 20 minutes.
• 10 After baking, let them cool on a cooling rack.
• 11 Sift 4 tablespoon Powdered Sugar into a mixing bowl
• 12 Add the room-warm 7 oz Butter and beat both together with the mixer until
  creamy.
• 13 Now stir in 1 cup Baileys Salted Caramel a little at a time.
• 14 Pour the buttercream into a piping bag with a star tip.
• 15 Pipe the buttercream on top of the cupcakes and decorate them afterward with
  Caramel Crunch and Chocolate sprinkles.

Nutrition Info