If you’re entertaining and planning on a crowd, these boozy little cake shots will be a serious crowd pleaser. The cakes are enhanced with butterscotch and Irish Cream liqueurs, and iced with a coffee liqueur and espresso whipped frosting. Attractive and addictive, these little cakes will be the hit of the party!
Butter Nip Cake Shots
Makes 9 dozen mini-cupcakes
- 1 cup butter, at room temperature
- 2 cups sugar
- 1/2 cup butterscotch liqueur (like Buttershots Schnapps)
- 1/2 cup Irish cream liqueur (like Baileys Irish Cream liqueur)
- 5 eggs, room temperature
- 1/4 cup milk
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 350 F.
- Place paper liners in mini-muffin pans.
- In a large bowl, thoroughly cream together the butter and sugar until fluffy, about 1 minute.
- Add the liqueurs and mix well.
- Add the eggs, one at a time, mixing well between each one. Beat well.
- Combine the cake flour, baking powder, and salt in a small bowl.
- With mixer on low, add half of the flour mixture. When it is fully incorporated, add half of the milk. Repeat. Mix on medium until well combined.
- Fill the mini-cake cavities a little more than half full. Don’t overfill – the liqueur adds sugar to the mixture, and if the cupcakes spread on top they will be difficult to remove.
- Bake for 11-12 minutes. Test with a toothpick. Turn out on racks to cool.
Whipped Espresso Frosting
- 1 cup butter, softened
- 5 cups powdered sugar
- 1 teaspoon dry espresso powder
- 4 tablespoons coffee liqueur (like Kahlua)
- 1/4 cup heavy cream
- Cream together the butter, powdered sugar, and espresso powder.
- Add the coffee liqueur and beat well.
- On low speed, add the cream until combined. Turn speed up to med-high and beat for one minute. The frosting should look light and fluffy. Adjust to your preference by adding powdered sugar or cream.
To add a dark swirl in the frosting, (optional) combine 1 tablespoon coffee liqueur, 2 teaspoons espresso powder, and enough powdered sugar to make a very soft icing, then drip it inside the piping bag before adding the Espresso Whipped Frosting to the bag.
Pipe icing onto the cool mini-cakes, and top with a chocolate-covered espresso bean if desired.