M&M Cupcake Recipe (serves 24)
Malibu Cupcake Base:
- 2 1/2 cup all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup butter, soften (take it out of the fridge 3 hours before you bake)
- 1 1/2 cups sugar
- 4 large eggs
- 1/4 cup Malibu Rum
- 3/4 cup milk
- 2 tsp vanilla extract
Line muffin tins with cupcake papers (the recipe can make for 24 cupcakes)
In a small bowl, sift flour, baking powder and salt; stir to combine; set aside.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
Add the sugar gradually and beat for 3 minutes or until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the flour in three servings, alternating with malibu rum, milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not overmix.
Spoon the batter into the cupcake papers, filling about 3/4 full.
Bake in a 350° oven for 20-25 minutes.
Cool the cupcakes in the tin for 15 minutes.
Remove cakes from the tins and cool on a wire rack before icing.
Minty Chocolate Bailey Frosting:
- 1 1/2 cups icing sugar
- 2 tsp butter, soften
- 2 tbsp Mint Chocolate Bailey
- 2 tsp Peppermint Flavour
- A few drops of green food colouring
- Dessicated coconut
Beat all ingredients except dessicated coconut over a bowl of simmering water till the frosting forms a smooth paste
Using a spatula, spread the frosting over the cupcake
Dip the cupcake top in a plate of dessicated coconut. Decorate the top with anything desired or have it plain.
If you like, you can add anything you like to the centre of the cupcake. For the one here, I filled the cupcake paper 1/4 full of batter, placed two hazelnuts, and topped with batter till 3/4 full.
I love this cupcake cuz it looks like Ninja turtle!!!