Gluten Free Beer and Bailey’s Cupcakes

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We had a little St Paddy’s day themed get together at work, and when I saw these amazing Irish Car Bomb Cupcakes from Smitten Kitchen, I knew I had to try them. The name definitely bothered me (the history of car bombs in Ireland is not something to celebrate), so since I was making them after work and limited on time, I decided to skimp on the ganache and turn them into “Beer and Bailey’s Cupcakes.”

I made two versions, one using my King Arthur Bread Flour and a Black Raven porter, and then a gluten free version. One of the tricks with making baked goods gluten free is to think about what you’re trying to recreate. Chocolate cake is one of those that tends to do really well gluten free, since it’s dense and moist instead of light and fluffy.

Chocolate Beer Cupcakes

Ingredients:

  • 1 cup gluten free beer (your favorite porter or stout if not gluten free)
  • 226 grams of butter (2 sticks)
  • 64 grams Dutch-process unsweetened cocoa powder
  • 250 grams Cup4Cup flour (or your favorite gluten free flour blend)
    • For the regular cupcakes, I used 240 grams of bread flour
  • 400 grams of sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 151 grams sour cream

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Preheat the oven to 350 degrees.

First, melt the butter in a sauce pan and mix with the beer. Then whisk in the chocolate powder.

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Mix together the sugar, flour, baking soda, and salt with a whisk in a large bowl.

Using your stand mixer with the paddle attachment, mix the sour cream and eggs together on medium until combined. Slowly pour in the chocolate/beer/butter mixture (slightly cooled). Reduce speed to low, and add the dry ingredients. Mix until just combined.

Pour mixture into lined cupcake pan, and fill about 1/2 to 2/3 of the way full. Don’t overfill!

Bake at 350 degrees for 17 minutes or until toothpick inserted comes out clean.

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Bailey’s Buttercream Frosting (makes enough to frost two batches of cupcakes)

Ingredients:

  • 226 grams of butter (2 sticks)
  • 900 grams powdered sugar
  • 6 T Bailey’s
  • 6 T heavy whipping cream

Using your stand mixer, mix the butter on high until it is light and fluffy. Slowly add the powdered sugar. Finally, add the cream and Bailey’s.

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Verdict: INCREDIBLE. They were delightfully moist and delicious. We were having fun at work having folks guess if the one they were eating was gluten free, and no one was able to guess correctly. The only time you could tell the difference was when they were tasted immediately side-by-side and while trying to actually tell what the difference was.

Recipe adapted from Smitten Kitchen. A few notable substitutions:

  • Gluten free: Subbed Cup4Cup flour and gluten free beer ( Used Fox Tail Gluten Free Ale, since I was worried my favorite TweasonAle would impart too much of a fruity flavor)
  • Did measurements by weight instead of volume (weight chart)
  • Regular: Subbed Guinness for the porter since that’s what we currently have on tap
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Gluten Free Milk Bar Crack Pie

I was a math major in college, and that nerdy side tends to sneak its way out, as it did for Pi day last Wednesday. I decided to bring pie into work to celebrate.

Milk Bar Crack Pie is gooey deliciousness, with a toasted oat crust and gooey butter filling. It’s yet another scrumptious Momofuku Milk Bar creation, and the recipe can also be found on Bon Appetit. (Note, the Bon Appetit recipe seems to have a slightly different version of the filling, as the one from the Milk Bar book featured corn powder, and 8 egg yolks instead of 4).

I decided to use my trusty Cup4Cup (Thomas Keller’s gluten free flour blend), since there was a minimal amount of flour in the dish itself.

First, I made the oatmeal cookie for the toasted oat crust.

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I spread the cookie mixture on a silpat.

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Once it was baked and cooled, I crumbled the cookie in my food processor with sugar and milk.

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Then, I pressed the crumb mixture into two pie pans. Note, because I only had 9” pie pans (the recipe recommended 10”), I basically had to double the cooking time for the pies to set.

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Then, I poured the butter filling into the pies.

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Out of the oven:

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After the pies cooled, they were frozen for 12 hours, and sprinkled with powdered sugar before serving.

Unfortunately I forgot to take a picture of the finished pie, so had to take a quick one with my phone.

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Verdict: Delicious! (and no one even guessed that it was gluten free!)

A Momofuku Milk Bar Birthday Dessert Feast

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It’s Nick’s birthday, so I decided to bake him a delicious gluten-filled dessert feast from my new cookbook, Milk, from the Momofuku Milk Bar and Christina Tosi.

First up was the multi-layer “birthday cake,” which is a fancy version of the funfetti cake that we grew up with. Unfortunately I was unable to find a 6 inch cake ring in stores, so had to make do with a 6 inch cheesecake pan.

The first step was making the cake itself. I love that the book features weight-based measurements (they do have volume-based measurements as well), as baking by weight provides much better consistency/results. I set up my mis en place, mixed the wet ingredients and sugar, and added the dry ingredients. It definitely looked (and smelled!) like funfetti, and after spreading the batter in the pan, more sprinkles were sprinkled on top.

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Then, I made the “birthday crumb.” The flour mixture (with more sprinkles!) was combined with grapeseed oil and vanilla, and then baked for 20 minutes (stirring in the pan occasionally).

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Finally, the frosting. I was also unable to find clear vanilla, so unfortunately my frosting wasn’t as stark white as I would have liked. But, while I wasn’t able to try any of the cake, I was able to sample the frosting. It was the perfect blend of super sweet frosting in a can, and homemade cream-cheese deliciousness.

Then, assembly. First, I used the pan to cut two circles out of the cake. I lined the pan with a ring of acetate (I found a sheet at a nearby art store for just a dollar), and pressed the leftover cake into the ring for the bottom layer. I brushed on a milk/vanilla mixture, added frosting, crumbs, more frosting, and then repeated with the two cake circles. Finally, I sprinkled the remaining crumbs on top.

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I froze the cake for about 15 hours (12 hours is the minimum), then removed the cake from the pan, took off the acetate (while still frozen), and thawed it in the fridge (minimum of 3 hours, I pulled it out in the morning and served it when we got home).

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Verdict: the cake was apparently delicious (unfortunately I couldn’t try it). I definitely needed the cake ring (luckily I was able to find them on Amazon), and I’m also going to try doubling the frosting recipe next time (both of which should help with my assembly).

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In addition to the cake, I made a batch of fruity pebble marshmallow cookies. First, I made “fruity pebble crunch.” Fruity pebbles were mixed with milk powder, baking soda, sugar, salt, and melted butter, and then toasted in the oven for 20 minutes. Then, I made the cookies, adding the fruity pebble crunch and the mini marshmallows at the very last minute. I used my trusty ice cream scoop to form the balls, chilled them in the fridge for an hour, and then baked them for 375 degrees.

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Verdict: They were (also apparently) delicious, but they flattened a bit more than I’d like. I’m going to experiment with fat ratios in the next batch!

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