Morgan’s birthday started off unintentionally early, as our dog, Tank, managed to get a hold of six of these cupcakes yesterday and ate them, wrappers, boozy frosting, and all, in a matter of minutes.
Obviously, these cupcakes were not created with Tank’s digestive system in mind and she quickly regretted her thievery. As Tank pouted on the couch, I cleaned up the remnants of the cake while fuming to one of my friends about the situation. I get off the phone and go to make the bed, and THERE’S A CUPCAKE IN OUR PILLOWS. Tank licked off the frosting, but stashed the cupcake ever-so-neatly right beside our under-the-bed restraint system. She’s lucky she didn’t get caramel on the handcuffs, Morgan would have been pissed.
So yeah, at first, I was furious at Tank, but that quickly turned to mama-like concern as I considered the ingredients. After talking to Morgan, we decided to try the wait and see approach. After the cupcakes had been digesting for about six hours, it was clear that Tank had overindulged to the point of no return and needed some fluids. So Morgan’s birthday officially started while we waited in the pet emergency room in Brooklyn for a vet to check on Tank.
Note that Morgan is holding a tissue on Tank’s butt as there was an anal leakage incident…
That was not how I intended for things to go.
See, I really love baking for birthdays, it’s kind of my thing. In fact, I had spent several days perusing different ideas for cupcakes, fillings, and frosting, trying to come up with the perfect combination for Morgan. He had mentioned that he had been craving German chocolate cake lately, so that was the easy part. He’s all about rye whiskey, so I thought it would be fun to make something a little boozy.
I promise, you’re really going to love this caramel sauce. It’s more runny than most caramel sauces, which is perfect for drizzling a beautiful boozy glisten on the top of the cupcakes.
Happy Birthday, Morgan!
P.S. – Don’t forget, you only have until July 5th to enter our Tenga Egg Giveaway!
Gluten Free German Chocolate Cupcakes with Boozy Buttercream and Whiskey Salted Caramel Sauce
(adapted from Serious Eats)
2 c. sugar
1 c. brown rice flour
1/2 c. cornstarch
1/4 c. tapioca starch
1 c. cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
2 large eggs
1 c. milk
1/2 c. olive oil
2 tsp. vanilla
1 c. warm water
german chocolate filling
1 c. sugar (substitute: coconut sugar)
1 Tbsp. cornstarch
1 can (12 oz.) evaporated milk
1/2 c. (1 stick) butter
3 egg yolks
1 tsp. vanilla
2 c. finely shredded coconut, unsweetened
1 1/2 c. chopped pecans
boozy buttercream frosting
1/2 c. hi-ratio shortening (substitutes: palm shortening and butter)
1/2 c. (1 stick) butter, room temp.
1/2 tsp. salt
1 tsp. vanilla
4 c. powdered sugar
2 Tbsp. whiskey (I used Old Overholt)
1 Tbsp. Bailey’s Caramel
whiskey salted caramel sauce
(recipe by Veggie and the Beast)
1 c. light brown sugar
2 Tbsp. water
6 Tbsp. butter, cut into pieces
1/2 c. heavy cream
1 tsp. vanilla
2 Tbsp. whiskey
1 tsp. salt
for the chocolate cupcakes:
Preheat oven to 350 degrees. Line cupcake pan with cupcake wrappers.
Mix all dry ingredients in a bowl with a whisk. Make sure all ingredients are combined well. Add wet ingredients, mix until batter is smooth, no clumps. Fill cupcake liners 2/3 of the way full. Bake for 25-30 minutes, until toothpick comes out clean. Let cupcakes cool for about 15 minutes, then use a cupcake corer to make room for the german chocolate filling.
for the german chocolate filling:
While the cupcakes cool add sugar and cornstarch to a saucepan and mix thoroughly. Then add the milk, butter, egg yolks, and vanilla and cook on medium-high heat while stirring constantly for about 5-8 minutes until thickened. Pull off the heat, then add the coconut and pecans. Allow to cool for a few minutes. When ready to fill cupcakes, add the german chocolate filling to a piping bag (no piping tip needed), cut off the end, and pipe into the center of the cupcakes until filled.
for the boozy buttercream frosting:
Using a mixer cream the shortening, butter, salt, and vanilla together. Add one cup of powdered sugar at a time, blending until combined. Add in the whiskey and Bailey’s and blend until smooth and creamy. The coloring should be slightly off white. Add to a piping bag and pipe onto your cupcakes with whatever piping tip you prefer!
for the whiskey caramel sauce:
I made a few changes to the ingredients, but follow the instructions for making the caramel sauce at Veggie and the Beast. Once you’ve finished the caramel, drizzle onto your cupcakes with a spoon and feel free to top with additional decoration (I used some toasted coconut!). Save the leftovers, this sauce is fantastic on ice cream!
Notes: Always verify that products are gluten free, check your vanilla and cornstarch!