Baileys Irish Cream Shamrock Cupcakes

Instructions

1. To make the shamrocks (optional), knead ¼ to ½ teaspoon of tylose powder or gum traganth into the fondant and immediately roll out to around ¼-inch thick. Using a shamrock cookie cutter, cut out 14 shamrocks and allow for 8 hours or overnight to firm up. Once completely firm, paint a very, very small amount of water on one side of the shamrocks. We don't want them wet, only barely damp. Immediatly sprinkle or dip the damp side of the shamrock with the lustre or edible glitter. Allow to dry, set aside.
2. To make the cupcakes, preheat your oven to 160°C/325°F/Gas Mark 3. Line a muffin tray with paper cases.
3. Combine the butter and sugar together with the vanilla extract and the eggs and beat until light and fluffy.
4. Add the flour and the cocoa powder and mix together while gradually adding the milk. Make sure that all the ingredients are mixed well.
5. Evenly spoon or pipe the mixture into the cases.
6. Bake for around 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Allow the cupcakes to cool fully before frosting.
7. To make the Baileys Irish cream frosting, place the butter in a bowl and beat until light and fluffy. Gradually sift in the icing sugar into the bowl and continue to beat until light and fluffy.
8. Add the Baileys Irish Cream liqueur and add enough to give a firm but spreadable consistency.