Irish Car Bomb Cupcakes – Revisited (Gluten Free, Almost)

Every year we go to a friends Superbowl Party last year I made the Irish Car Bomb Cupcakes, which were such a HUGE success I was told I needed to make them again.  One problem these are my absolute favorite and now being Gluten Free I needed to find a way to make them as Gluten Free as possible.  I hadn’t baked a cake with the Gluten Free All Purpose Flour yet so I knew this would either be awesome or a complete failure.

I followed the recipe for the cake the only substitution I made was the flour.  I used Gluten Free All Purpose Flour opposed to regular All Purpose Flour.  I was unable to find a Dark Gluten Free Beer so I did use Guinness for my beer (not Gluten Free I know but it needs that dark beer in order for it to work).  The cupcake batter was not as liquid as last year an I was unsure on how it would rise so I filled (in some cases overfilled) the cupcake liners making only 24 cupcakes.  I easily could have gotten four more cupcakes if I hadn’t filled them so much.  The batter was thicker than last year but not by much.

The Cupcake Batter (it was very tasty)

The Cupcake Batter (it was very tasty)

Cupcakes baked up nicely

Cupcakes baked up nicely

The biggest change for me was the Whiskey Ganache:

  • 8oz. bittersweet Chocolate chips
  • 2/3 cup of Full Fat Coconut Milk (the can stuff)
  • 2 TBSP Butter
  • 4 Shots of Whiskey

In a double boiler melt chocolate, coconut milk, butter and whiskey together until completely melted and combined.  Cool slightly add to the center of each cupcake with a spoon.  I substituted the coconut milk for the heavy cream which made these cupcakes an absolute wonderful experience.  It made the ganache sweeter than last year and it gave that extra little something that makes it so memorable.

My cupcake in my football platter (I got that at the Dollar Store seven years ago - I wish I would have bought a couple more!)

My cupcake in my football platter (I got that at the Dollar Store seven years ago – I wish I would have bought a couple more!)

The other big change for me was the frosting.  Last year we had a ton of frosting leftover so I wanted to cut the frosting so I made my own Bailey’s Frosting Recipe:

  • 1 Cup Unsalted Butter Soften (room temperature)
  • 4 Cups Powder Sugar
  • 6 Shots of Bailey’s Irish Cream

Cream everything together until well blended.  Pipe or frost like normal.

Top of the last cupcake - yes I did forget to take a finished photo.

Top of the last cupcake – yes I did forget to take a finished photo.

Side view - it was the last cupcake so it is wasn't very pretty but it was very tasty!

Side view – it was the last cupcake so it is wasn’t very pretty but it was very tasty!

Everyone commented that the cupcakes were better than last year so the tweaks I made even though they were slight were definitely a huge hit.

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