• 2/3 cup unsalted butter
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/3 cups Bailey's Irish Crème or your favorite Irish Crème
• 2/3 cup water
• 2 tablespoons New England Irish Crème coffee
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt

Preheat the oven to 325° F.
In a large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer. Add eggs and vanilla and beat well. In a separate bowl, combine the Irish Crème, water and coffee. Mix well. In a third bowl, thoroughly combine flour, baking powder and salt. Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes. Fill cupcake liners 3/4 full and bake for about 20 minutes.

• 1 cup heavy whipping cream
• 2 tablespoons confectioners sugar

Using the whisk attachment on the mixer, beat for approximately 5 minutes.