Makes 12 cupcakes
½ cup butter or non-dairy alternative or coconut oil, melted
¾ cup granulated sugar
¾ cup brown sugar or coconut palm sugar
¼ cup brewed coffee
¼ cup coconut milk or heavy cream
½ cup Coors® Peak Gluten Free Lager
2 eggs or egg substitute
1 T pure vanilla extract
½ cup (43 gr) cocoa
2 cups (270 gr) gfJules™ All Purpose Gluten Free Flour
1 T baking soda
½ t sea salt
1. Preheat oven to 350°F (static) or 325°F (convection).
2. Melt butter or other alternative, then stir together with sugars in a large mixing bowl. Add coffee and, coconut milk, Coors® Peak Lager, eggs and vanilla, whisking to thoroughly combine.
3. In a separate bowl, whisk cocoa, gfJules™ flour, baking soda and sea salt, then slowly stir into the larger bowl of liquid ingredients. Whisk together for another 1-2 minutes, until smooth and lighter.
4. Line 12 muffin cups with cupcake papers, then fill 2/3 cup full with batter. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few crumbs, not wet batter, attached.
For Salted Caramel Sauce
1 cup granulated sugar
¼ cup Coors® Peak Gluten Free Lager
¼ cup (4 Tbs.) butter, softened
1/2 cup full fat coconut milk (14 grams of fat or more) or heavy cream
1/2 t sea salt
1. Combine sugar and Coors® Peak lager in a tall pot over high heat. The mixture will double in volumes as it bubbles up in cooking, so the pot needs to be large enough for the mixture to be contained.
2. Using a wooden spoon or silicone spatula, stir until the sugar has melted (the sugar won’t sound crunchy against the pot as you stir), approximately 1 minute, but depends on the size of the sugar crystals you are using. Once the sugar melts, stop stirring.
3. Allow the mixture to boil, without stirring, until the caramel reaches a deep amber color, approximately 5 minutes. If using a candy thermometer, only cook until it reaches 180°F. The mixture should not smell burned or turn dark brown, or it will have overcooked and have a burned taste.
4. Once it is bubbly and has darkened to a reddish brown color, remove from heat and whisk in the butter until completely melted and combined.
5. If using coconut milk instead of heavy cream, shake the can of coconut milk, then measure ½ cup. Pour in the coconut milk or heavy cream while whisking. Once smooth, add the salt, stir and transfer to a glass container to refrigerate until cooled. If refrigerating overnight, cover the container once cooled and bring to room temperature to serve.
For Creamy Salted Caramel Frosting
2 cups confectioners’ sugar, sifted
½ cup shortening or coconut oil, room temperature
1 T salted caramel sauce
2 T full fat coconut milk (14 gr. fat or higher) or whipping cream
2 T Coors® Peak Gluten Free Lager
¼ t sea salt
1. To prepare the coconut milk, cut the top off of a can of full fat coconut milk without shaking the can first. Spoon 2 tablespoons of the solid cream off the top. Cover the can and refrigerate for other uses like smoothies or additional baking needs.
2. Using a mixer with whisk attachment, beat sugar and shortening until smooth. Add salted caramel sauce, Coors® Peak Lager, coconut milk and salt cream together. Once integrated, beat on medium-high speed for 1-2 more minutes until light and fluffy.
3. The whisk attachment should form semi-stiff peaks when removed from the frosting. If the peaks are not stiff enough, beat in more sifted confectioner’s sugar; if too stiff, add another tablespoon of coconut milk.
4. Frost cupcakes or refrigerate frosting until ready to use.
Copyright 2015 Jules E. D. Shepard