BAILEYS® Macadamia Brittle Cupcakes

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 Icing
  • 4 cups Powdered sugar
  • 1 pinch Salt
  • 1/2 cup Shortening
  • 3 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Macadamia nuts

• Bread & Baked Goods

  • 1 Cupcakes

• Drinks

  • 1/2 cup Macadamia brittle baileys coffee creamer

• Dairy

  • 3/4 cup Butter, salted
  • 1 cup Butter
  • 1/4 cup Milk
  • 1/4 cup Sour cream

• Desserts

  • 1 Macadamia brittle

• Liquids

  • 1/2 cup Water

• Other

  • 3-4 tbsp baileys creamer

Found on lifeloveandsugar.com

Ingredients

• Cupcakes
• 1 2/3 cups all purpose flour
• 1 cup sugar
• 1 1/4 tsp baking powder
• 3/4 cup salted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/4 cup milk
• 1/2 cup Macadamia Brittle BAILEYS® Coffee Creamer
• Macadamia Brittle
• 2 cups sugar
• 1/2 cup water
• pinch of salt
• 1 cup macadamia nuts, chopped
• Icing
• 1 cup butter, divided
• 1/2 cup brown sugar
• 1/2 cup shortening
• 4-5 cups powdered sugar
• 3-4 tbsp baileys creamer

Directions

• Cupcakes
• 1. Preheat oven to 350 degrees.
• 2. Whisk together flour, sugar and baking powder in a large mixing bowl.
• 3. Add butter, egg whites, vanilla, sour cream, milk and creamer and mix on medium speed just until smooth. Do not over mix.
• 4. Fill cupcake liners a little more than half way.
• 5. Bake 18-20 minutes.
• 6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
• Macadamia Brittle
• 1. While cupcakes cool, make macadamia brittle. Line a cookie sheet with a silicon baking mat, set aside.
• 2. Stir together sugar, water and salt in a medium saucepan.
• 3. Cook over high heat without stirring, until sugar begins to melt and turn golden, about 3 minutes.
• 4. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes. Mixture will turn amber quickly, so keep a close eye on it.
• 5. Once mixture turns amber, stir in macadamia nuts.
• 6. Immediately remove mixture from heat and pour onto baking mat. Quickly spread to about 1/2 inch thick.
• 7. Let cool completely, about 15 minutes. Break brittle into pieces.
• Icing
• 1. Place 1/2 cup of butter and brown sugar into a microwave-safe bowl. Microwave for about 30 seconds at a time, stirring after each interval, until the sugar is mostly dissolved, about 3 minutes. Itll boil and bubble up. Set caramel aside to cool.
• 2. Cream remaining 1/2 cup butter and shortening until smooth.
• 3. Add 3 cups powdered sugar and 1 tbsp creamer and beat until smooth.
• 4. Pour caramel into icing and mix until smooth.
• 5. Add another 1-2 cups of powdered sugar.
• 6. Add more creamer to reach desired icing consistency.
• 7. Ice cooled cupcakes, then top with a piece of macadamia brittle.
• Note: You may notice little bits of butter in the batter, but thats ok. They will melt into the cupcake as they bake.