BallyCastle from Aldi Chocolate Cupcakes Recipe with Boozy Buttercream Frosting
Makes 6 cupcakes
What you’ll need to make these cupcakes:
70g Allinson Self raising flour
1Tbsp cocoa powder (I used Askinosie)
70g unsalted butter at room temperature
70g Billingdon’s golden caster sugar
1 large egg at room temperature
1/4 tsp Nielsen-Massey vanilla extract
Pinch of salt
2Tbsp Ballycastle at room temperature
For the Ballycastle buttercream frosting icing
300g icing sugar
125g softened butter
4 tbsp Ballycastle or other Irish cream liqueur
1/2 tsp vanilla extract
How to make the chocolate Ballycastle cupcakes:
Preheat oven to 190C (170C if you have a fan oven like mine).
Line a cupcake tray with 6 Culpitt baking cups or use their heavy paper ones that don’t need a baking tray
Beat the butter until fluffy then beat the sugar into the butter until you can’t see sugar.
Add the vanilla extract and beat in lightly.
Beat the egg into the mixture. I usually beat the egg slightly first in the bowl I’m using, then incorporate it into the mix using a hand blender
Sift the flour, cocoa powder and salt together into the mixture carefully and fold in.
Add the Ballycastle to the mixture and beat. Don’t overbeat the mixture.
Spoon around 60g into the cupcake papers
Bake in the preheated oven for 20 minutes or until risen and a skewer comes out clean.
Top with Ballycastle frosting by just beating everything together (careful with the icing sugar – it will spray unless you add slowly) and ENJOY!