Gluten Free Irish Car Bomb Cupcakes

 

Irish Car Bomb Cupcakes

 

I took a shortcut with these cupcakes and they came out really good.  I don’t like beer so I opted to just make a plain chocolate cake with a whiskey ganache and a Bailey’s frosting.  These will satisfy any little leprechaun!

Cupcake Ingredients:

Betty Crocker Gluten Free Chocolate Cake Mix

1/3 c sour cream

3 eggs

1 cup water

Prepare cake batter as directed, but add sour cream.  This gives you a really moist cake.  Pour the cake batter in large or mini muffin tins.  I sprayed my muffin tins with non-stick spray and then put the cupcakes in pretty cupcake wrappers after they cooled.  Bake regular size cupcakes for 20-24 minutes in 325F oven.  Mini cupcakes take about 15-16 minutes.  Let the cupcake cool and then work on the ganache.

For the Whiskey Ganache:

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Taste as you add whiskey a little at a time to make sure you don’t overdo it.  Let the ganache cool until thick but still soft enough to be piped or spooned into large hollowed cupcakes.  For the mini cupcakes I dipped them into the ganache and left the cupcakes whole.

Let the ganache set and then make your frosting.

For the Baileys Frosting:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey’s Irish Cream

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with green sprinkles.  Store the cupcakes in an airtight container.

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Gluten Free Cupcakes in Roswell, GA

 

When this gluten-free bakery opened several months ago I was thrilled to try one of their cupcake creations.  My Aunt is currently visiting us from out of town and today is her birthday.  She suffers, like many others, from celiac disease so she cannot have anything with gluten in it.  I decided to pay another visit to Gluten Free Cutie and pick up a dozen cupcakes to celebrate her birthday.  I decided on two flavors:  The Devil Went Down to Georgia and Papas Banana Fosters.

The Devil Went Down to Georgia is a chocolate cake with a chocolate ganache center and chocolate frosting.  The Papas Banana Fosters is a vanilla bean rum cake with a carmlized banana center and a vanilla faux buttercream frosting.

This bakery also offers cake pops, round cakes, whoopie pies and some ice box desserts like banana pudding.  Not only is this bakery gluten-free, but they are also peanut, soy, egg and artificial dye free and most items are dairy free and vegan.  For those that have dietary restrictions this bakery gives you lots of yummy options to try. 

They also have a club card so for each $5.00 you spend you get one hole punched and after 10 punches you get two free cake pops or two free cupcakes.

So, what are you waiting for?  Hightail it over to Gluten Free Cutie and grab a cupcake or twelve like I did!