I used half salted butter, half unsalted and liked it that way. You can also add a pinch of salt to the icing, if you like. I think salt adds a nice twist, but tastes are very personal.
Made these twice, first time the cupcakes pulled away from the wrappers and shrank but were still delicious. Second time I upped the baking soda to a full tsp and subbed 50g plain flour for self-raising and they were just as good but didn't shrink. Made the full 24 cupcakes with the perfect amount of frosting. Note: Would make the egg/milk/sugar mix for the frosting before making the cakes so it has enough time to cool. - 20 Oct 2015
I made these for a St Patricks day theme day at work and they took a while and (yes you need to have some cooking skills) but my god they were fantastic and the icing was out of this world, it was the best icing I have ever made ( and I have been a cook for over 20 years )I am going to experiment to adapt it using other flavours and see what happens. the cupcakes were so moist ( and the mixture is quite runny) that you think you have measured out wrong but they cook really well. - 20 Mar 2015
I didn't actually bake these cake but I made the chocolate baileys frosting and omg is it amazing!!! A bit time consuming but the taste and texture is amazing so well worth the time 👍 - 23 Mar 2014