John Myers
Ingredients for 12 servings:
- 100 g sugar
- 100 g butter
- 2 m.-sized eggs
- 180 g flour
- 100 g almond(s), ground.
- 3 tsp baking powder
- 100 ml Baileys Irish Cream
- 100 g butter
- 100 g powdered sugar
- 200 g double cream cheese
- 3 tbsp Baileys Irish Cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
for 12 large or 24 mini muffins
Beat the sugar, eggs, and room-temperature butter until creamy. Combine the flour, almonds, and baking powder and stir in a tablespoon at a time along with the 100 ml Bailey’s. Pour the batter into the muffin cups and bake for 25 minutes in a preheated oven at 170°C. Allow to cool completely. For the frosting: Beat the room-temperature butter with the powdered sugar and Bailey’s until creamy. Now, by hand, whisk in the cream cheese. If the frosting is a bit too runny, refrigerate it for 15 minutes. Then transfer it to a piping bag and pipe rosettes onto the muffins. Decorate with sprinkles.
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