B-52 Cupcake

2  cups		cake flour
1  teaspoon		baking powder
3/4  teaspoon		baking soda
16  tablespoons		unsalted butter
1  cup		sugar
2		eggs
2  teaspoons		vanilla
1  cup		buttermilk
3-1/2  cups		confectioners' sugar
1/4  cup		Bailey's Irish Cream
1  dash		salt
3/4  cup		Kahlua

Tip: Click on the ingredient links to learn the nutritional information for all the B-52 Cupcake ingredients. The serving size for any ingredient in B-52 Cupcake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cupcakes:
2 cups cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
1 cup buttermilk

Bailey's Buttercream:
8 tbsp unsalted butter, softened
3.5 cups confectioners' sugar
1/4 cup Bailey's Irish Cream
dash salt

Saoking Liquid: Kahula

Make Cupcakes:
Preheat oven to 350. Line cupcake pans

Sift cake flour, baking powder, baking soda, and salt in med, mixing bowl and set aside.

Beat Butter, sugar together until light and fluffy in med-mixing bowl. Add eggs and vanilla, beating until well combined. Add flour mixture and buttermilk beating on low speed until incorporated.

Fill muffin cups 3/4 cull for about 20 - 22 min.

Buttercream:
Beat butter until light and flufffy, reduce speed and add half confectioners sugar, bailey's and salt. add the rest of the sugar, beging on med-high for 2-3 min.

Cupcake construction: Spook 1-1.5 tbsp Kahlua over the top of each cupcake, let sit for 10 min to absord. top with frosting.