Gluten free Baileys cupcakes
Gluten free Baileys cupcakes are the ultimate gluten free Christmas treat! Coeliac friendly and delicious boozey, with Baileys buttercream frosting.
Servings: 12 cupcakes
Ingredients
For the cupcakes:
- 150 g unsalted butter/Stork baking block
- 150 g caster sugar
- 150 g gluten free self raising flour
- 1/4 tsp xantham gum
- 3 large eggs
- 100 ml Baileys / Irish cream liqueur
For the frosting:
- 200 g unsalted butter room temperature
- 400 g icing sugar
- 4 tbsp Baileys / Irish cream liqueur
- Dark chocolate to decorate
Instructions
- Preheat the oven to 180'C/Gas 4 and line a 12-hole muffin tin with 12 cupcake cases. Set aside.
- Make the cake batter by placing the butter and sugar in a large mixing bowl and beating with an electric mixer until pale. Add the eggs and beat again until combined. Then add the flour, xantham gum and Baileys and beat again until completely mixed.
- Spoon evenly between the cupcake cases. Bake in the oven for 20-25 minutes until a skewer inserted in the middle comes out clean. Remove from the oven and cool completely on a wire rack.
- Make the frosting by beating the butter with an electric whisk until smooth and supple. Add the icing sugar and Baileys and beat again (tip, cover with a clean tea towel at first to avoid an icing sugar cloud) until smooth.
- Use a spatula to spread the frosting evenly over the cupcakes and decorate as desired with finely grated dark chocolate. Enjoy!
Nutrition
Serving: 12cupcakes | Calories: 511kcal | Carbohydrates: 62g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 173mg | Fiber: 1g | Sugar: 51g
