Irish Coffee Cupcakes

Irish Coffee Cupcakes

I hope everyone enjoyed their St. Patricks Day.  I made some really yummy dishes.  Two of them are certainly blog-worthy.  This is the dessert I served and if you love the flavor of coffee you can enjoy this cupcake year round.  The only thing I did differently was I added some homemade chocolate buttercream around the top of the cupcake and put the whipped cream topping in the middle.  I thought the chocolate addition would be a tasty added treat.

 

Ingredients:

Cupcakes

½ cup granulated sugar
½ cup water
2 tablespoons good Irish Whiskey (I used Bushmills)
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, at room temperature
1 teaspoon pure vanilla extract

Topping

1 ½ cups heavy whipping cream
2 teaspoons confectioners sugar (add more to taste if needed)

 

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 comes out clean.  Let cool in pan for 5 minutes and then spoon coffee whiskey mixture over cupcakes.  Let cool completely for 30 minutes and then whip cream with 2 tsp of sugar to swirl on top.

 

**This is the chocolate buttercream recipe I used from Savory Sweet Life**

Ingredients
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
  • 3½ cups confectioners (powdered) sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
Instructions
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

 

Japanese Cheesecake

 

Japanese cheesecake

If you are like me you may not have heard of Japanese cheesecake before.  I certainly had not discovered this little gem until recently.  I came across a recipe while scouring the internet looking for gluten-free desserts.  This cake is naturally gluten-free and is kind of like a cross between pound cake and cheesecake.  It’s a little effort to make, but it is totally worth it.  I made mine in a loaf pan, but you could also use a springform pan.  I had to convert all the measurements from the metric system , but it turned out very yummy.  This is best made one day ahead of time and then eaten on the second day.

Ingredients:

10.5 oz cream cheese

3.15 Tablespoons unsalted butter

3 egg yolks

1.5 Tablespoons of granulated sugar

2.5 tsp cornstarch

2/3 c milk

3 egg whites

4 Tablespoons granulated sugar

Cut some parchment paper slightly larger than the pan you are using and line your pan with it.  Preheat oven to 350F.  Put egg whites in the freezer so they just begin to freeze around the edges.  Sift the cornstarch.  If your cream cheese is not softened wrap in plastic wrap and microwave for 15 sec intervals until it is soft to the touch.  In a large bowl melt the butter over a double boiler and then add cream cheese.  Whisk well to combine.  In a second bowl combine egg yolks and 1.5 T sugar and then mix in the cornstarch.   Heat the milk so it comes to a boil and then slowly add to the egg yolk mixture until it thickens over the double boiler.  Add egg yolk mixture to cream cheese and combine well.

Add a small amount of remaining 4T of sugar to egg whites and beat on medium speed for 2 minutes.  Gradually add remaining sugar to egg whites until soft peaks form.  Add 1/4 of the egg white mixture to your cream cheese mixture and combine.  Fold remaining meringue into cream cheese mixture and then fill pan.  Smooth the top of your cake mixture and put pan inside a roasting pan.  Add boiling water to roasting pan until it comes about a half inch up the loaf or springform pan you are using.  Bake for 15 minutes and then lower your oven temp to 320F and bake for 25 more minutes.  Turn off your oven and leave cake in oven for 40 minutes to 1 hour.  The top should be slightly browned.  Let cake cool in pan and then refrigerate for at least 2 hours before removing from the pan.

I served mine with a blueberry sauce and some fresh whipped cream.