I have found my passion for baking again. Now that I’m starting to get a handle on gluten-free flours, I am really excited to launch some new baking projects with flavours one typically doesn’t find in their desserts.
For celiacs, there is some debate on how safe whiskey is. It has to do with how much of the starch is converted to alcohol, and if it meets the 20 ppm standard for foods considered to be safe. I tolerate it just fine, unless I’m having a particularly celebratory night, in which case how I feel after could be equally attributed to a hangover!
Anyways, back to baking. One of my favourite fancy cocktails is the whiskey sour. Often times bars don’t have a great selection of sipping whiskeys, so a whiskey sour is a good mixed drink if the selection isn’t very tempting. I can also attribute my love of whiskey to gradual introduction by a slow combination of the whiskey sour and occasional sips of the Hubby’s expensive, peaty whiskeys.
I thought the combination of lime citrus and earthy whiskey would lend itself well to a cupcake. When combined in one bite, the spice of the cupcake and the tang of the frosting are a delicious pairing. The combination of flours used results in a moist, bubbly mixture that I was surprised to find in a gluten free combination. The cake texture and flavour had rave reviews from all tasters!
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca or potato starch
1 cup brown sugar
1 tsp xantham gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup applesauce
1 1/2 milk
1/2 cup whiskey
2 large eggs
2 tsp vanilla
nutmeg and cinnamon to taste
I used a basic buttercream recipe such as this one. Replace the traditional vanilla with either 2 tsp lime extract or the juice of 2 limes.
Let all ingredients sit out until room temperature. This is especially important for the eggs. Room temperature ingredients rise more quickly when introduced to heat. Since it is hard enough for non-gluten batters to rise, this step is important to allow for as much rising as possible!
Preheat the oven to 350 degrees. Combine the dry ingredients, minus the sugar in a bowl and set aside. Cream the butter, eggs, and sugar together until thoroughly mixed and light at fluffy. Add the dry ingredients gradually, and then add the rest of the wet ingredients. Spoon into a muffin tin with liners, filling each cup 3/4 full. Bake for 15 minutes. Allow to cool before frosting.
For frosting, cream the butter and sugar, and then gradually add milk and lime until the frosting reaches desired consistency and flavour. This will be a bit of a trick, as you don’t want the frosting too watery or too sweet. I found it easier not to chill the frosting, but as you can see, my frosting technique leaves something to be desired! Garnish with some lime zest or fun sprinkles.