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As soon as we turn the corner to March, my recipe box likewise begin to turn decidedly Irish: gluten free Irish Soda Bread; gluten free Irish Angel Food Cake; gluten free Irish Brown Bread; gluten free Buttery Irish Scones; gluten free Irish Cream Cupcakes…. There’s good reason for that — actually, there are a few.
First, I love St. Patrick’s Day, so why not? Second, ever since I devised a recipe for homemade gluten free and dairy free Irish Cream Liqueur for sipping, I thought I should use it to create a few new recipes like … Gluten Free Irish Cream Cupcakes!
And third, all these recipes are delicious!
Adding a touch of something as intensely flavorful as Irish Cream Liqueur can take an ordinary chocolate cupcake recipe and make it truly extraordinary.
But I doubt any of your party guests will pick up on the origins of the added flavor; the proportions are just enough to elevate the complexity of the cupcake’s essence without making anyone tipsy or turning off those with an aversion to whiskey (the alcohol bakes out of the cupcakes, in case you were wondering).
(Oh, and whiskey is gluten free thanks to distillation — read more here) AND in fun news, the Irish Cream icon Bailey’s has acknowledged the public’s need, er … desire for a vegan and gluten free version of Irish Cream, and launched an ALMOND milk based version. If that works for you, check out Bailey’s at your local liquor store.
So give these exceptional gluten free Irish Cream Cupcakes a go. In addition to their unique flavor, I think you’ll find the light, delicate crumb noteworthy coming from such a simple cupcake recipe — my gfJules Flour guarantees that!Print
Irish Cream Frosting:
Preheat oven to 350º F.
Line 24 cupcake tins with cupcake papers (for larger cupcakes, only prepare 18-20 tins).
Whisk together warm water with cocoa powder until any clumps are smoothed and integrated. Set aside.
Whisk together gfJules Flour, baking powder, baking soda and salt.
In a larger mixing bowl, combine sugar and oil, whipping for 5 minutes or until fluffy. Add eggs, one at a time, then add the chocolate mixture. Slowly stir in dry ingredients, alternating with the Irish Cream and milk, beating at medium speed until smooth.
Pour batter into cupcake liners, filling to between 2/3 – 3/4 full. Bake for 30–35 minutes (depends on size of each cupcake) or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow cool completely before frosting.
To make the FROSTING, cream butter and 1 cup confectioner’s sugar until fluffy.
Stir in Irish Cream with remaining confectioner’s sugar and whip until thoroughly integrated.
Fill a frosting bag with the tip you prefer for decorating, or simply fill a quart sized zip-top bag and cut a small corner out to pipe through. Depending on how much frosting you use for each cupcake, this recipe may need to be doubled.
Sprinkle with gluten free jimmies, if desired.
I hope you enjoy this recipe as much as we do!
Pin it for later!