Irish Cream Cupcakes
PREHEAT oven to 350°F.
PLACE Reynolds® StayBrite® Baking Cups in muffin pans set aside.
PREPARE cake mix following package directions for 24 cupcakes, using 3 eggs and amount of oil specified. Replace 1/2 cup of the water with Irish cream liqueur. Spoon batter into baking cups.
BAKE following package directions. Cool.
Tip: To make cake a non-alcoholic version, try substituting flavored coffee creamer for the Irish cream liqueur.
MAKE frosting: 1.Combine butter, cream cheese, salt beat until light and fluffy. 2.Add confectioners' sugar slowly, beating on low speed. 3.Beat in irish cream liqueur one tablespoon at a time until desired consistancy is reached.
FILL a pastry bag, fitted with a plain 1/2 inch round tip, with frosting. Fill a second pastry bag, fitted with a star decorating tip, with vanilla frosting.
PIPE concentric circles of Irish Cream Frosting onto each cupcake to form a peak. Pipe a dot of vanilla frosting on the side.
GRATE semi sweet chocolate on top of each cupcake.