Baileys & Coffee Cupcakes | Sally's Baking Addiction
"These Baileys coffee cupcakes are adapted from my vanilla cupcakes and are made with Baileys Irish cream, coffee, and espresso powder...."
INGREDIENTS
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1 and 3/4 cups (210g) cake flour* (spoon & leveled)
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2 teaspoons espresso powder*
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3/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (115g) unsalted butter, softened to room temperature
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1 cup (200g) granulated sugar
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3 large egg whites, at room temperature*
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1 and 1/2 teaspoons pure vanilla extract
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1/3 cup (80g) sour cream or plain yogurt, at room temperature
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1/4 cup (60ml) strong black coffee, cooled to room temperature*
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1/3 cup (80ml) Baileys Irish Cream*
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1 cup (230g) unsalted butter, softened to room temperature
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4 cups (480g) confectioners’ sugar
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1/2 teaspoon espresso powder (optional)
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3 Tablespoons (45ml) Baileys Irish Cream
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1 and 1/2 Tablespoons strong black coffee, cooled to room temperature
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pinch of salt
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optional for garnish: chocolate sprinkles
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