Gluten Free Irish Coffee Cupcakes Recipe

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by Carol Kicinski on March 15, 2010

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 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.

Slàinte!

Gluten Free Irish Coffee Cupcakes Recipe

Ingredients

Cupcakes

½ cup granulated sugar
½ cup water
2 tablespoons good Irish Whiskey (or more)
2 tablespoons instant espresso powder – use divided
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 ½ half and half or light cream, at room temperature
1 teaspoon pure vanilla extract

Topping

1 ½ cups heavy whipping cream
2 teaspoons granulated sugar

Directions

Cupcakes

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.

Topping

When the cupcakes are cool, whip the cream with the 2 teaspoons of sugar and swirl on top of the cupcakes.

Servings

Makes 12 gluten free cupcakes.

Need a quick meal?

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“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

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Categories:    Dessert
  • Peter G @ Souvlaki For The Soul

    They look stunning Carol! I'm sure any irishman would be proud!

  • Daily Spud

    They are fabulous Carol and will take a very proud place in the Paddy's Day Food Parade! I think I might just break out in a jig myself :)

  • GF Gidget

    And you have done it again!

  • Naomi Devlin

    Sláinte yourself! They look and sound delicious and I love, love the fact that you included potato in the mix.

    I feel a little bit of a traitor myself as I have had to renounce the humble spud and guinness for health reasons, but I may just raise a small glass of whiskey (always Jamesons for me) and remember the folks in Dublin and Limerick.

    x x x

  • Goodie Goodie Gluten-Free

    This looks amazing, but I cannot tolerate Whiskey. : (

  • Jennifer(Savor)

    That is it! I must come visit (meaning soend a few nights) and I plan on leaving 5 lbs heavier. You know, I bet you can come uo with something amazing for the Eating your Words 10 Challenge and the prize is amzzing as is hte judge!!

  • gfe–gluten free easily

    Those look pretty darned amazing, Carol! Oh, wait, I should have said that in Irish speak. Oh, well, the Irish blood is on hubby's side of the family–Fitzgeralds. Anyway, beautiful. I'd love to have one for breakfast right now!

    Shirley

  • Christine

    Thanks for sharing this info and recipes with us. Eating healthy! YES YES YES! And delicous to boot too! Cool!

  • Tasty Eats At Home

    This sounds great! Glad to see an Irish-inspired recipe that is gluten-free friendly – I'm a bit wistful at all of the Guiness-inspired dishes! Hooray for whisky!

  • Wendy

    I just have to say they look absolutely beautiful. I love the photography, the set up is perfect.

    I just have to share, but you probably already know, I recently learned that St. Patrick was originally from Britain and at 16 was stolen by Irish slavers/ pirates. I think it's amazing he ended up becoming the patron Saint of Ireland. Sometimes history is pretty cool.

    again, cool Irish Coffee Cupcakes.

  • Anne Marie

    YUM! This is the best gluten free dessert I have had (or made) since finding out I have a wheat allergy in Feb 2009.

    My sister, who does not like coffee or whiskey or anything gluten free, thought these cupcakes were great!

    Since this is a hit so far, I will be making these this holiday season for the rest of the (Irish) family to try.

  • http://www.thedailydietribe.com Iris

    Carol, you are so impressive! I love St. Paddy’s Day! I was really bummed to realized I only have 2 possible outfits to wear tomorrow. Clearly, I need to go shopping and buy more green clothes…but no time between now and tomorrow. Oh well. I’ve got lots of celtic jewelry, and Irish Pride to wear tomorrow!

  • http://intolerantchef.blogspot.com/ InTolerantChef

    Those little chocolate shamrocks are the perfect touch!

  • http://blog.glutenfreeclub.com Angie Halten

    You are a true master of the art of presentation, the chocolate covered shamrock straw is what sold me on these!

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