The Home Economics Bit

A Baby Guinness an alcoholic beverage that is intended to be consumed in one shot (shooter). A Baby Guinness does not contain Guinness, but rather it gets its name from the fact that it is made in such a way as to look like a tiny glass of Guinness. The lower part of the drink is a coffee liqueur (e.g. Tia Maria) and this is topped with Irish Cream liqueur (e.g. Baileys/Coole Swan).

Gluten Free Baby Guinness Cupcakes

Gluten Free Mummy
Light, soft and fluffy chocolate and coffee liqueur flavoured gluten free cupcakes, topped with a smooth Irish Cream liqueur buttercream.
Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Servings 12 cupcakes

Ingredients
  

  • 100 g dark chocolate ensure it's gluten free
  • 100 g butter
  • 1 tsp instant coffee
  • 40 ml boiling water
  • 35 ml coffee liqueur I used Tia Maria
  • 100 g gluten free flour blend sieved
  • 20 g cocoa powder ensure it's gluten free, sieved
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 tsp bicarbonate of soda
  • 200 g light soft brown sugar
  • 2 medium eggs
  • 75 ml buttermilk
  • 1/2 tsp vanilla extract

For the Irish Cream Buttercream Frosting

  • 150 g butter at room temperature
  • 300 g icing sugar sieved
  • 3 tbsp condensed milk
  • 35 ml Irish Cream liqueur I used *Bailey's Irish Cream

Instructions
 

  • Preheat the oven to 160°C.
  • Line a 12-hole bun tin with cupcake cases. 
  • Melt together the dark chocolate and butter. Mix until smooth. (I use a bain-marie but you can use the microwave if you prefer). 
  • Pour the boiling water onto the coffee granules and mix until smooth.
  • Add the coffee mix and the coffee liqueur into the chocolate/butter and mix until smooth.
  • Add the flour, cocoa powder, baking powder, bicarbonate of soda, xanthan gum and brown sugar to a large mixing bowl and whisk to combine.
  • In another bowl/measuring jug, mix together the buttermilk, eggs and vanilla. 
  • Pour both of the wet mixes into the dry ingredients in the mixing bowl, and fold until smooth. 
  • 3/4 fill each of the cupcake cases with the mixture.
  • Bake for 20-22 minutes, until firm.
  • Cool on a wire rack.

For the Irish Cream Buttercream Frosting

  • Beat the butter for 3-4 minutes until very soft and smooth.
  • Sieve in the icing sugar, and beat until combined.
  • Add in the vanilla extract and the evaporated milk. Beat to combine.
  • Add in the Irish Cream liqueur. Beat to combine.
  • Pipe or spread the buttercream over the cooled cupcakes.

Notes

* The only allergen (in Bailey’s Irish Cream liqueur) listed on Bailey’s website is milk, and it is produced with ingredients that do not contain gluten. However, Bailey’s is not certified gluten free. Coole Swan is a delicious alternative that is labelled gluten free.
Keyword buttercream, chocolate, coffee, cupcakes, gluten free, irish cream