Instructions:
- Preheat the oven to 350° F, and line a cupcake pan with 4 liners.
- In a small bowl, stir together the melted Kerrygold Salted Butter and sugar with a whisk.
- Add the egg and nutmeg, and whisk until combined.
- Sprinkle the flour and baking powder over the butter and sugar mixture, and whisk together until just combined—do not overmix.
- Divide the batter between the 4 cupcake liners, and bake for 16-18 minutes, until the cupcakes are domed and a toothpick inserted comes out with only moist crumbs clinging to it.
- Let the cupcakes cool completely.
- Meanwhile, beat together the softened butter and powdered sugar for the frosting. Add enough whiskey to make the frosting spreadable.
- Frost the cupcakes, decorate with dulce de leche and serve.