Pre-heat your oven to 160ºC/140ºC fan.
Place your cupcake cases into a muffin tin.
Sift the self-raising flour (165g) into a large bowl. Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g caster sugar, ⅛ tsp salt and 135ml Baileys) and mix until fully combined (either by hand or using an electric mixer on a low speed).
Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).
Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.
If you’d like to top them with Baileys buttercream you can find the recipe here or if you fancy trying something a bit different then you can find all of my buttercream recipes in my mix-and-match cupcake index.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 253kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 138mg | Potassium: 32mg | Sugar: 16g | Vitamin A: 405IU | Calcium: 12mg | Iron: 0.3mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.