Butter Nip Cake Shots

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

Ingredients

• 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

 Instructions:

1. Preheat oven to 350 F.
2. Place paper liners in mini-muffin pans.
3. In a large bowl, thoroughly cream together the butter and sugar until fluffy, about 1 minute.
4. Add the liqueurs and mix well.
5. Add the eggs, one at a time, mixing well between each one. Beat well.
6. Combine the cake flour, baking powder, and salt in a small bowl.
7. 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.
8. 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.
9. Bake for 11-12 minutes. Test with a toothpick. Turn out on racks to cool.

Whipped Espresso Frosting

Ingredients:

• 1 cup butter, softened
• 5 cups powdered sugar
• 1 teaspoon dry espresso powder
• 4 tablespoons coffee liqueur (like Kahlua)
• 1/4 cup heavy cream

Instructions:

1. Cream together the butter, powdered sugar, and espresso powder.
2. Add the coffee liqueur and beat well.
3. 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.

Finishing Touches:

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.

Enjoy!