Sunday, 24 March 2013

GF Cowboy Cupcakes

Cocktails would have to be one of my favourite drinks. From the annoucement of this month's SABH theme 'Cocktail party', I was very excited. I mentally went through my favourite drinks, thinking of how I could adapt them to fit a dessert.......


Shots are like a mini cocktail, some of them make your throat burn and eyes water, but......... there is a shot, that is smooth and delcious, the Cowboy. Granted I have left some adjectives out of the name of this shot, but I thought I best keep it PG.

Apart from the taste of the Cowboy, the presentation is always alluring, the layering of the Butterscotch Schnapps and the Baileys sitting nicely on top, separated, if it's correctly poured. I wanted to continue this allure in my dessert. A Butterscotch cupcake, with Baileys icing would be the perfect ensemble, to make the dessert appear even more like the drink, I made mini cupcakes.

I didn't want my Cowboy Cupcakes tasting like a rum drenched fruit cake. I carefully measured the Butterscotch Schnapps, only using a tablespoon and just a tiny bit of Baileys in the icing. The result........

Light and fluffy cupcakes with a hint of butterscotch, have a bite of these mini cupcakes with the icing and the marriage of the Schnapps and Baileys comes together in a naughty and delicious way.

I hope you enjoy my GF Cowboy Cupcakes as much as I have. If you would like to enter this great blog hop, JJ from 84th & 3rd is this months host.

GF Cowboy Cupcakes


Recipe is based on a patty cake recipe from the 'Gluten Free Bible'

Makes 12
125g butter (I softened and melted slightly in microwave)
1/2 cup caster sugar
2 large eggs, lightly beaten
3/4 cup gf self raising flour
1/3 cup rice flour
1/3 cup gf cornflour
11/2 teaspoons gf baking powder
2 tablespoons lukewarm milk
1 tablespoon Butterscotch Schnapps
1 cup GF icing sugar
125g softened butter
2 teaspoons of milk
1/4-1/2 teaspoon Baileys
2 teaspoons Cocoa

Preheat oven to 180 degrees celiscus. With a electric mixer cream butter and sugar until smooth and light. Add eggs one at a time, beat well.

Sift the flours into the butter mixture and mix, add milk and Butterscotch Schnapps to make a smooth, moist batter.

Spoon the mixture into a greased mini cupcake tin (or use cupcake holders), only 3/4 full. Bake for 12 minutes or until firm and golden. Place on a wire rack and allow to cool.

Cut softened butter into cubes, place in a mixing bowl with the icing sugar. Cream butter and icing sugar. Add milk, Baileys and cocoa, mix through. Place icing in a piping bag, decorate the cupcakes. Allow icing to set and enjoy these delicious cakes.