Gluten Free Old Fashion Cupcakes Recipe
One of those things was to pick the perfect cocktail for Thanksgiving. So I surveyed some people and got a lot of answers that said “an Old Fashion.” I have never had one so I looked up the recipe and my mind starting to take off in another direction. I have a sort of obsession with turning cocktails into gluten free cupcakes and an Old Fashion seemed like it would make a good candidate.
Boy, was that a good notion! The combination of orange, whiskey and bitters was indescribably delicious and the pretty little garnish of an orange piece and a maraschino cherry just made me happy.
This may not be a Thanksgiving recipe (although I kind of like the symmetry of starting and ending a meal with two variations on the same theme) but it is a recipe worth trying. Trust me on this!
These boozy little cakes are not really fit for children, so let them get their own. Or make a batch of orange cupcakes for them, omitting the whiskey from the cupcakes and the frosting.
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1½ cups all-purpose gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- ½ cup milk
- ¼ cup freshly squeezed orange juice from 1 – 2 oranges
- 4 tablespoons whiskey
- 2 teaspoons pure vanilla extract
- Zest of 1 orange finely grated
- 1 cup unsalted butter at room temperature
- 3 cups powdered sugar
- ¼ teaspoon kosher salt
- ¼ cup whiskey
- 6 dashes Angostura bitters
- 1 orange zest - finely grated
- 3 orange slices; cut in quarters
- 12 maraschino cherries patted dry
Preheat oven to 350 degrees. Line a standard muffin tin with paper cupcake liners
Cream the butter and sugar together in a mixer, preferably fitted with the paddle attachment, until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, and salt in a mixing bowl and whisk.
Combine the milk, orange juice, whiskey and vanilla. It is OK if it starts to look a little curdled.
With the mixer on low, add half the flour mixture to the butter, then the milk mixture and finally the rest of the flour. Add the orange zest and mix. Using a spatula, make sure the batter is fully mixed. Divide the batter into the prepared muffin tins and bake for 20 minutes or until they feel springy to the touch and a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan, then remove to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting.
Combine the butter, 3 cups powdered sugar and salt in a mixer, preferably fitted with the paddle attachment. Start the mixer on low, then increase the speed to medium and beat until fluffy, about a minute. Add the whiskey, bitters, and orange zest and mix. Add more powdered sugar, a little at a time, until the frosting is of a spreadable consistency.
Generously frost the cooled cupcakes and garnish each with a quartered orange slice and a maraschino cherry.
*to make your own gluten free flour blend, combine ¾ cup superfine or Asian white rice flour, ¼ cup sweet rice flour, ¼ cup tapioca starch, ¼ cup potato starch (not potato flour), and ½ teaspoon xanthan gum
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