Guinness, Jameson, Baileys

Thanks trailrunner! I used this recipe for the cupcakes and ganache filling. Frosting recipes as follows.

Baileys Swiss Buttercream Frosting (makes enough to frost 24 cupcakes)

200 g granulated sugar

120 g (4 large) egg whites

340 g (0.75 lb/ 3 sticks) unsalted butter, at room temp

50 ml Baileys Irish Cream

5 ml (1 tsp) pure vanilla extract

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment on a stand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment and add about one-third of the butter, beating until smooth before adding the next third and the next. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, about 6-10 minutes. During this time the buttercream may curdle or separate. Don't worry - just keep beating and it will come together again.

On medium speed, gradually beat in the Baileys, waiting until each addition is absorbed before adding more, and then add the vanilla. You should have a shiny and velvety buttercream.