GLUTEN FREE IRISH BOOZY CUPCAKES

DIRECTIONS:

CUPCAKES

Step 1

Preheat oven to 350 degrees

Step 2

Prepare cupcake tin by adding cupcake liners.

Step 3

In a medium saucepan on low heat, combine beer & butter. Keep on low until butter dissolves.

Step 4

Once butter is melted, slowly whisk in Swerve, cocoa and espresso until they have completely dissolved.

Step 5

Sprinkle xanthan gum over chocolate mixture and whisk in rapidly. Set mixture aside and allow to cool for at least 5 minutes (room temperature is fine but no hotter) In the meantime, sift together almond flour, protein powder, baking powder, cream of tartar, and salt in a small bowl, then set aside.

Step 6

Pour baking soda and vinegar mixture into vanilla and eggs mixture and
beat on low until combined.

Step 7

Then from the stovetop, take the chocolate mixture and slowly blend into
the egg mixture keeping mixer speed on low.

Step 8

Add flour mixture one cup at a time and mix on medium speed until well blended, but do not overmix.

Step 9

Pour cupcake mixture into the prepared cupcake lines to about 3/4 full.

Step 10

Bake for 17-20 minutes or until a toothpick insert into the middle comes out clean.

Step 11

Cool cupcakes in the pan for about 10 minutes, then remove them to a wire rack to finish cooling.

Note: Cupcakes will drop a bit in the middle because of the beer, but with icing on top no one will know! 

FROSTING

Step 1

Cream the softened butter in the bowl of a mixer.

Step 2

Gradually add the Swerve Confectioners and mix until well combined.

Step 3

Add the vanilla and mix thoroughly.

Step 4

Add the Irish Whiskey One Tablespoon at a time and combine thoroughly.

Step 5

Spread on cupcakes with a knife or offset spatula or pipe using a piping bag and tip.