Gluten Free Irish Coffee Cupcakes Recipe
Here’s something you may not know about me, my maiden name is O’Neal. That’s right folks, kiss me, I’m Irish!
I was just speaking with a very Irish friend of mine who stated that the world is made of two kinds of people, those who are Irish and those who wish they were. Fortunately, the Irish are generous, if not humble, so on Saint Patrick’s Day everyone is allowed to be a little bit Irish.
In celebration of this auspicious day, I made some gluten-free Irish Coffee Cupcakes; they are light, whimsical and a bit boozy, just like a good Irishman. A few of these and you might just break out in a jig.
Being that these are Irish cupcakes they had to have a little good Irish whiskey and some potato. If you don’t have the flours and starches on hand I have listed in the recipe just substitute 1 cup of gluten free flour blend.
For the embellishments I made the chocolate straws by rolling a thin straw in some melted semisweet chocolate and then freezing and in what can only be considered a tad obsessive, a touch compulsive and a true Martha moment I picked clover from the garden and painted them with some melted chocolate as well. I have no idea if this is safe to do so please – don’t eat the clover (even if it is covered with chocolate)!
Aoife, my favorite Irish blogger and hostess of the wonderful blog The Daily Spud is hosting a round up for St. Paddy’s day from the bonny Emerald Isle. This is my humble submission and I look forward to reading all the creative things people come up with to do with potatoes, green stuff and Guinness.
Happy Saint Patrick’s Day everyone.
Gluten Free Irish Coffee Cupcakes Recipe
- ½ cup granulated sugar
- ½ cup water
- 2 tablespoons instant espresso powder – use divided
- 2 tablespoons good Irish Whiskey – or more
- ½ cup white rice flour – preferably finely milled
- ¼ cup sweet rice flour – preferably finely milled
- ¼ cup potato starch – not potato flour
- 2 tablespoons tapioca starch
- ½ teaspoon xanthan gum
- 1½ teaspoons baking powder
- 1 teaspoon kosher or sea salt
- ¾ cup unsalted butter – at room temperature
- ¾ cup light brown sugar – packed
- 2 large eggs – at room temperature
- ½ cup half and half or light cream – at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups heavy whipping cream
- 2 teaspoons granulated sugar
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
- In a small saucepan, stir together the granulated sugar and ½ cup water. Bring to a boil over medium high heat. Boil for 1 minute. Take off the heat and whisk in 1 tablespoon of instant espresso powder. Stir in the whiskey and let cool.
- In a large mixing bowl, whisk together the white rice flour, sweet rice flour, potato and tapioca starches, xanthan gum, baking powder, salt and remaining 1 tablespoon instant espresso powder.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and brown sugar on medium high speed until fluffy, 2 – 3 minutes. Add the eggs one at a time mixing well and scraping the sides of the bowl after each addition. Turn the mixer to low and gradually add half the flour mixture, then the half and half and finally the rest of the flour mixture. Blend until almost all the flour is mixed in. Add the vanilla and mix. With a large spatula, finish mixing the batter.
- Divide the batter evenly between the prepared muffin cups. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes and then spoon the coffee whiskey mixture evenly and slowly over the cupcakes. Let cool for 30 minutes in the pan then remove to a wire rack to finish cooling.
- When the cupcakes are cool, whip the cream with the 2 teaspoons of sugar and swirl on top of the cupcakes.
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