holiday icing

This is not a family tradition. nor is it a recipe I've even made before. BUT, this holiday, I am going to make two types of coffee-infused chocolate cupcakes with these icings:

Irish Cream Icing
1 pound confections sugar (4C)
1 stick unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or other Irish cream)

Cream butter. Add Irish cream and beat until combined. add sugar and beat until fluffy. If too thick, you can thin it with more Irish cream, water or milk, your choice.

Peppermint Buttercream Icing

1 stick butter, at room temperature
4 cups confectioners' sugar, sifted
2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
1/2 cup peppermint candy (about 7 peppermint sticks), finely crushed

Cream butter. Add peppermint candy (or save for later and sprinkle on top, like I"m going to do). Add confectioners' sugar, 2 tablespoons milk and peppermint extract. Beat until well incorporated. Increase speed and beat until fluffy. If too stiff, add more milk or water.