BAILEYS® MACADAMIA BRITTLE CUPCAKES

So when I got a chance to taste a couple of their new coffee creamer flavors and make a recipe with one of them, I couldn’t wait! They sent me the two new flavors for 2015 – Macadamia Brittle and Bourbon Vanilla Pound Cake. The Macadamia Brittle combines the flavor of macadamia nuts with a rich buttered caramel flavor, and the Bourbon Vanilla Pound Cake captures the essence of a traditional vanilla pound cake infused with a sweet bourbon. Both were right up my alley. Delicious and perfect for drinking with my morning coffee. So good, I could almost drink them straight. You’ll want to be sure to pick one up so you can make these cupcakes. 🙂
One quick note about the brittle. I would recommend adding it on top of the cupcakes shortly before serving. I added it on top of my cupcakes and then stored them in an air-tight container overnight. The brittle seemed to melt a little – I guess from all the moisture. The brittle that remained in a plastic bag didn’t melt at all, so it’s not the brittle’s fault. The cupcakes are just very moist. As they should be

Ingredients

• Cupcakes
• 1 2/3 cups all purpose flour
• 1 cup sugar
• 1 1/4 tsp baking powder
• 3/4 cup salted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/4 cup milk
• 1/2 cup Macadamia Brittle BAILEYS® Coffee Creamer
• Macadamia Brittle
• 2 cups sugar
• 1/2 cup water
• pinch of salt
• 1 cup macadamia nuts, chopped
• Icing
• 1 cup butter, divided
• 1/2 cup brown sugar
• 1/2 cup shortening
• 4-5 cups powdered sugar
• 3-4 tbsp baileys creamer

Instructions

1. Cupcakes
2. 1. Preheat oven to 350 degrees.
3. 2. Whisk together flour, sugar and baking powder in a large mixing bowl.
4. 3. Add butter, egg whites, vanilla, sour cream, milk and creamer and mix on medium speed just until smooth. Do not over mix.
5. ........................
6. ...............................

for full instruction please see : www.lifeloveandsugar.com

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