GUINNESS CAKE BAILEYS FROSTING RECIPES

Steps:

• Directions
• Heat oven to 350°F. For CAKE: Grease and flour two 9-inch round baking pans. For CUPCAKES:line cupcake pan with baking liners and set aside.
• Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). For CAKE: Pour batter into prepared cake pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean Cool 10 minutes; remove from pans to wire racks. Cool completely. For Cupcakes: Fill liners 2/3 full with batter and bake 22-25 minutes remove cupcakes from pan and cool on a wire rack. Cool completely before frosting.
• Place room temperature, softened butter into the bowl of mixer. Cream the butter for three minutes until it is light and fluffy. Then, slowly add the powdered sugar, do not add it all at once or it will fly all over the room. Add the Bailey’s Irish cream then mix on medium high for another 3 minutes. Add food coloring if desired and mix by hand until you have the desired color you want. You can pipe the frosting or simple spread it on the cupcakes with a knife. Sprinkle with green sprinkles if you like and enjoy.

Steps:

• Directions
• Heat oven to 350°F. For CAKE: Grease and flour two 9-inch round baking pans. For CUPCAKES:line cupcake pan with baking liners and set aside.
• Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). For CAKE: Pour batter into prepared cake pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean Cool 10 minutes; remove from pans to wire racks. Cool completely. For Cupcakes: Fill liners 2/3 full with batter and bake 22-25 minutes remove cupcakes from pan and cool on a wire rack. Cool completely before frosting.
• Place room temperature, softened butter into the bowl of mixer. Cream the butter for three minutes until it is light and fluffy. Then, slowly add the powdered sugar, do not add it all at once or it will fly all over the room. Add the Bailey’s Irish cream then mix on medium high for another 3 minutes. Add food coloring if desired and mix by hand until you have the desired color you want. You can pipe the frosting or simple spread it on the cupcakes with a knife. Sprinkle with green sprinkles if you like and enjoy.