The third Monday of the month brings us to the July edition of Secret Recipe Club. To find out more about Secret Recipe Club, visit the site here!
This month, I had the pleasure of being assigned The Painted Apron. Jenna says "I am a little creative crazy, jumping from one project to the next. Boundaries tend to get in my way so for this blog, “the Painted Apron”, I want to include my favorite creative areas, cooking, party planning, styling, gifts, & painting, and will try not to get side tracked! It is my sincere wish to inspire creativity in you, give you some jumping off points, and help you enjoy some new creations of your own." If you're looking for great recipes, party ideas or tablescapes, check out Jenna's blog, you won't be disappointed.
Boozy cupcakes are so fun and make a delicious treat. These Bailey's cupcakes were no exception.
In Jenna's original recipe, she makes mini cupcakes and frosts with a Bailey's frosting. I made regular size cupcakes (the recipe made 24) and used a traditional buttercream frosting.
Recipe Courtesy of The Painted Apron
1 box White Cake Mix
1 box instant Vanilla pudding mix
1 cup Bailey’s Irish cream
1/3 cup either half and half or buttermilk
1/3 cup melted butter
Mix dry ingredients together. Beat eggs and add other wet ingredients and combine with dry. Mix on medium speed for 2-3 minutes or until thoroughly combined, batter will be thick. Scoop into paper lined cupcake or mini muffin pans. Bake according to cake mix directions, and check before time is up, 2-5 minutes, testing for doneness with a toothpick. Do not overbake or they will be dry.