I made these Baileys Irish Cream Cupcakes for a delayed dinner, dessert and wine viewing of Gossip Girl at Meg's the other week. They were my first foray into baking with the Baileys I purchased specifically for that purpose in the Bahamas.
As soon as I saw their perfectly domed tops coming out of the oven, I was in love. My cupcakes/muffins have never before had perfectly rounded tops. I suspect beating the egg whites into stiff peaks before folding them into the rest of the cupcake mixture, instead of just mixing in whole eggs, creates this effect. I have to admit I wish it could be done with less work, but I still will make these again one day.
The resulting cake is very moist with a pound-cake like texture and you can taste the Bailey's without feeling like an alcoholic. The frosting is a rich chocolate. I really enjoyed how the mixture of shortening and butter made the icing more of a solid, easily spreadable mass.