Baileys & Coffee Cupcakes

sallysbakingaddiction.com

Annette

1 and ¾ cups ( 207g) cake flour* ( spooned & leveled)

2 teaspoons espresso powder*

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 cup ( 200g) granulated sugar

3 large egg whites, at room temperature*

1 and ½ teaspoons pure vanilla extract

⅓ cup (8 0g) sour cream or plain yogurt, at room temperature

¼ cup (60ml) strong black coffee, cooled to room temperature*

⅓ cup (80ml) Baileys Irish Cream*

Baileys Coffee Buttercream

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

4 cups ( 480g) confectioners’ sugar

½ teaspoon espresso powder (optional)

3 Tablespoons (45ml) Baileys Irish Cream

1 and ½ Tablespoons strong black coffee, cooled to room temperature

pinch of salt

optional for garnish: chocolate sprinkles

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