Wednesday, August 10, 2016

gluten-free chocolate-whiskey-bacon cupcakes


  • Servings: 24
  • cupcakes:
  • 12 slices bacon
  • 2 cups gluten-free all purpose baking flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 teaspoons xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup cold strong-brewed coffee
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup canola oil
  • 1 fluid ounce whiskey
  • frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 fluid ounce whiskey (such as jack daniel's®), divided


    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins

  • preheat oven to 375 degrees f (190 degrees c). line 24 muffin cups with paper liners.
  • place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels.
  • mix flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt together in a bowl. beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey together in a separate large bowl. slowly mix dry ingredients into wet until combined into a batter.
  • crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • beat cream cheese, confectioners' sugar, and 1 fluid ounce whiskey together in a small bowl; spread over the top of the cooled cupcakes. crumble remaining bacon and sprinkle over the frosted cupcakes.

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