Preheat oven to 180C/350F/Gas 4. Place 24 cupcake liners in cupcake pans and set aside.

Using an electric handheld or standing mixer, place all of the cupcake ingredients into the mixing bowl and beat for 2-3 minutes until well combined.

Use an ice cream scoop to divide the mixture between the prepared cupcake liners.

Bake for 18-23 minutes or until an inserted toothpick comes out clean.

Leave the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, vanilla, and Bailey's to the bowl and beat on low to start with, progressing to a medium-high speed until combined.

To tint the frosting green, add a small amount of food coloring gel to the bowl and beat to mix together. TIP: You can always add more coloring, but not take it away!

When you have reached the desired color, make sure the frosting holds a stiff peak for piping and transfer to a large piping bag fitted with a large star tip.

Pipe swirls on top of each of the cooled cupcakes.

Sprinkle over some shamrock sprinkles.

If using, transfer a little gold leaf onto each cupcake using a clean paintbrush.

Enjoy and Happy St. Patrick's Day!