Muffins with Bailey’s® Irish cream and whipped cream
I’ve always thought that alcohol is ‘lost’ in baking like this, but it doesn’t have to be that way. And even if you don’t taste Irish cream in muffins - the whipped cream will remind you of it.
Preparation steps
- Preheat the oven to 180 C. Mix the flour, baking powder and salt in a separate bowl and set aside. In another bowl, mix the egg, sugar, Irish cream and sweet cream. When everything is connected, add the chocolate.
- Add the dry ingredients to the cream mixture and mix well.
- Place the mixture with a spoon (or small ice cream scoop) in a muffin tin lined with paper baskets.
- Bake for 25-30 minutes - until the toothpick stuck in the muffin comes out clean. Leave the muffins to cool.
- For the whipped cream - mix the whipping cream, then add the Irish cream, sugar and cocoa.
- Decorate the muffins with a cream syringe.
