My mother in law and my husband are coeliac, therefore I made this with trytamil flour (gluten free).
This recipe is from Crazy About Cupcakes by Krystina Castella and the frosting I modified from a recipe I have.
Baileys cupcake
75g unsalted butter
225g granulated sugar
1 large egg
1 tsp vanilla extract
1/4 c baileys
1/3 c milk
220g all purpose flour
1 tsp baking powder
1 tsp salt
Pre heat the oven to 160 degrees C, prepare a 12 cupcake pan.
Sift together the flour, baking powder and salt, set aside.
Combine milk and baileys in a cup, set aside.
Cream the butter and sugar on medium speed for 3-5 minutes.
Add the egg and vanilla extract, beat well.
Add the flour mixture to the butter mixture, alternating with milk mixture.
Beat on medium speed for 2 minutes.
Fill each cup ¾ full and bake for about 20 minutes.
I frosted the cupcake with
Mocha buttercream
Ingredients:
150g butter, softened
250g icing sugar
1 tbsp cocoa powder
1 tbsp espresso coffee powder
1 tbsp very hot milk
Mix the hot milk with cocoa and espresso powder, leave it to cool.
Cream the butter and sugar. Once well combined, add the cocoa-espresso mixture. Beat until smooth and creamy.
I topped everything with melted mint chocolate.
The cake was very sweet even though I reduced the sugar to 200g only. My husband said it was moist and dense but a bit richer than some of the other gluten free cupcakes I made for him, probably because of the baileys.
The chocolate and coffee on the frosting just complimented each other and went very well with the cupcake.
The trytamil flour gives a slight different result than wheat flour. It’s lighter but gets dry pretty quickly. It's easily burnt and tends to overflow, so I used muffin cups that are a little bit bigger than standard cupcake cups. I usually bake gluten free cake as near as possible to the time I’m going to serve them. You only can keep them for 2 days max before they go very dry and crumbly and taste awful.
1 comment:
hmmm, these look lovely!
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