Bailey's Macadamia Brittle Cupcakes π§π₯
Bailey's Macadamia Brittle Cupcakes π§π₯
Prep Time: 20 minutes | Baking Time: 18-20 minutes | Total Time: 40-45 minutes
Kcal: 380 kcal | Servings: 12 cupcakes
_____Ingredients:_____
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup Bailey's Irish Cream liqueur
1/2 cup sour cream
1/2 cup chopped macadamia nuts
For the Brittle:
1/2 cup granulated sugar
1/4 cup chopped macadamia nuts
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup Bailey's Irish Cream liqueur
1/4 cup heavy cream
_____Directions:_____
Preheat oven to 350Β°F (175Β°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the Bailey's Irish Cream.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped macadamia nuts.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the brittle. In a small saucepan, heat the granulated sugar over medium-high heat. Stir constantly until the sugar melts and turns a deep amber color.
Quickly stir in the chopped macadamia nuts, then pour the mixture onto a parchment-lined baking sheet. Allow it to cool completely, then break into small pieces.
To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, Bailey's Irish Cream, and heavy cream, beating until smooth and fluffy.
Once the cupcakes are completely cooled, frost them with the Bailey's Irish Cream frosting and top each with a piece of macadamia brittle.
