Sincerely Carolina

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a gluten-free st. patrick's day …

by caroline

From this Irish lass to all of you –– Happy St. Patrick’s Day!

While I’m not exactly one of those people who goes all out for St. Patrick’s Day, I do like to give a little nod to my heritage on this holiday and I most often choose to do it with FOOD.

Like these cupcakes.

I chose to make them as a play on Nigella Lawson’s famous Chocolate Guinness Cake. Clearly, being gluten-free and all, I can’t make the original recipe, but I thought a fun spin on the ol’ classic might be to use root beer instead.

I think I was right. These babies are fun and totally delicious …

Chocolate Root Beer Cupcakes

by The G-Spot

Keywords: bake dessert cupcakes vegetarian gluten-free St. Patrick’s Day

Ingredients (24 cupcakes)

For the Cake

  • Butter for muffin cups
  • 1-1/2 cups gluten-free root beer, like Virgil’s Root Beer
  • 1 stick, plus 4 tablespoons unsalted butter
  • 1/2 cup, plus 2 Tablespoons unsweetened cocoa
  • 2-1/4 cups granulated sugar
  • 1/2 cup, plus 2 Tablespoons cup plain Greek yogurt
  • 3 large eggs
  • 1-1/2 Tablespoons gluten-free vanilla extract
  • 1 cup, plus 2 Tablespoons white rice flour
  • 3/4 cup brown rice flour
  • 1 cup, plus 2 Tablespoona arrowroot starch
  • 3-3/4 teaspoons baking soda

For the Icing

  • 1-1/4 cups confectioners’ sugar
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup heavy cream


For the Cake

Preheat oven to 350 degrees F. Grease 2 12-cup muffin pans with butter and set aside.

In a large saucepan, combine root beer and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and granulated sugar, whisking to blend.

In a small bowl, combine Greek yogurt, eggs and vanilla, mixing until thoroughly combined. Add to root beer mixture. Add white rice flour, brown rice flour, arrowroot starch and baking soda, and whisk again until smooth. Pour into buttered muffin cups, and bake 18 to 20 minutes, until risen and toothpick inserted into a center comes out clean. Let cupcakes sit in pans for 10 minutes, then transfer to a ire rack to cool completely.

For the Icing

Using a standing or hand mixer, combine confectioners’ sugar and cream cheese, blending until smooth. Add heavy cream, and mix until there appear to be no lumps. Spread on top of cupcakes.

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I love how the cupcakes kind of have a red tinge of color to them! I don’t know what caused the batter to look like that, but it’s cool. As for the root beer in these cupcakes, don’t think of them as having a straight up root beer taste — it’s not like you bite into them and think, “Yep, that’s definitely root beer!” It more works as an agent for accenting the simple but delicious chocolate flavor of the cake.

OOOOOH … and the icing is to-die-for. To-die-for I tell you.


** Want to enjoy your cupcake with a gluten-free beer? Check out these suggestions from Columbus Alive.