Gluten-Free Recipes

Gluten-Free Recipes for Holiday

Peanut Butter Cups

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Tammy Aiken

Gluten-Free and Dairy-Free Peanut Butter Cups by Tammy

Chicken and Cornbread Dressing (or Stuffing)

This recipe was the second-place winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Caron Hoffman

Gluten-Free Chicken and Cornbread Dressing (or Stuffing) by Caron

Ingredients:

Yields 2 large aluminum baking pans. This recipe can be halved to feed fewer people, but the recipe as listed will feed up to 10 people.

• 2 pans of gluten-free cornbread (I make my own; Beyond Celiac has a recipe here)
• 1/2 dozen boiled eggs
• 1 large onion (I use sweet yellow)
• 1 whole chicken, boiled and deboned
• 1 can gluten-free chicken broth or broth from your boiled chicken
• 1 can evaporated milk
• 1 can gluten-free cream of chicken soup
• 1 Tbsp celery salt (or you can use 3 stalks)
• Salt and pepper to taste
• 1/2 stick butter
• Sage to taste (I like a lot)

Directions:

1. Mix all ingredients except the butter.
2. Spoon the mixture into large baking pans.
3. Cut up the butter and spread over the top of the mixtures.
4. Bake in an oven at 350°F for 30–45 minutes (ovens vary).

Pizzelles

This recipe was the grand prize winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Deb Graham

Gluten-Free Pizzelles by Deb

• 2 cups gluten-free baking mix (flour)
• 3 large eggs
• 1/3 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 2 tablespoons gluten-free vanilla extract

• Anise pizzelles: 2 tablespoons anise extract and 2 tablespoons anise seeds
• Orange pizzelles: 2 tablespoons gluten-free orange extract (or Grand Marnier) and 2 tablespoons orange zest
• Coconut pizzelles: 2 tablespoons coconut extract and 2 tablespoons lemon or orange zest
• Chocolate orange pizzelles: add ¼ cup unsweetened cocoa powder and 2 tablespoons orange zest

Directions:

1. Add the vanilla (or other flavored extract) to the melted butter and set aside.
2. Whisk together the eggs and sugar in a separate bowl until well-combined.
3. Add the melted butter and vanilla in a slow, steady stream while continuing to whisk until well-blended.
4. Add the baking mix and various spices or seeds, orange zest, etc., and using a rubber spatula stir everything together until just combined, but don’t over mix.
5. Important—let the batter sit for 10 minutes before baking. This will create a better texture.
6. Drop a rounded teaspoonful of batter into the center of a pizzelle iron.* Close lid and bake for 60–75 seconds, depending on your pizzelle iron. Check for doneness often.
7. Let cool on a wire rack.

Cinnamon Roll Cupcakes

Recipe courtesy of our sponsor Schär

These mouth-watering Cinnamon Roll Cupcakes will delight your friends and family. We top them with Cream Cheese Icing so they look and taste just like the classic cinnamon rolls of your dreams!

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Ingredients

• 10 slices Schär Gluten-Free Artisan Baker White Bread
• 4 tbsp brown sugar
• 3 tbsp butter
• 3 tsp cinnamon
• 3 eggs
• 1 cup cream
• 2 tsp divided vanilla extract
• 2 tbsp cream cheese, softened
• 1 tbsp butter, softened
• 1/4 cup powdered sugar

Directions:

Make the Cinnamon Roll Cupcakes:

• Preheat oven to 375 degrees F.
• Grease a 12-cup nonstick muffin/cupcake pan.
• Trim crusts from bread. Arrange bread slices on large cutting board.
• Mix brown sugar and cinnamon in small bowl.
• Spread each bread slice with butter.
• Evenly sprinkle cinnamon-sugar mixture on top of buttered bread slices.
• Stack 2 bread slices together with cinnamon-sugar sides facing each other. Repeat to make a total of 5 sandwiches.
• Using a serrated knife, gently cut each bread stack into 8 to 10 strips, then cut each strip crosswise in half.
• Carefully line the muffin cups with the strips, in a circular pattern, dividing the slices evenly to fill all 12 cups.
• Place the eggs, 1 teaspoon vanilla extract and the half & half in a medium bowl. Whisk to blend.
• Use a small measuring cup to pour the egg mixture over the bread strips, dividing the mixture evenly among the muffin cups. Let rest 5 minutes.
• Bake for 25 minutes or until cupcakes spring back to the touch. Cool pan on wire rack for 3 to 5 minutes.
• Use a knife to loosen the edges of the cupcakes, and then carefully invert muffin pan to release cupcakes onto a platter.

Make the Cream Cheese Icing:

• Combine powdered sugar, cream cheese, butter and remaining 1 teaspoon vanilla extract in a small bowl. Stir until smooth.
• Spread 1 teaspoon icing evenly on top of each cupcake.
• Serve warm!

Apple Walnut Streusel Dessert Pizza

Recipe courtesy of our sponsor Schär

No-Bake Red, White and Blue Lemon Cheesecake Mousse

Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

This is not a baked custard cheesecake. It is a gelatin-set cheesecake that I first made in England and continue to make. There is no baking (apart from the crust, which some prefer cooked but it is not necessary), no worrying if you’ve overcooked the custard, no cracking of cheesecake, no overnight cooling, etc. It is very popular with my students and clients and you can vary the flavors with different chocolates and liqueurs. It is stiff when you remove it from the fridge but softens to more of a mousse consistency when it’s been out of the fridge for half an hour. Gelatin stops it from melting in the heat. “Lite” cream cheese makes a softer-set cheesecake than 100% cream cheese, but I’ve used lite cream cheese for years.

I added my homemade, microwave-cooked lemon curd to cream cheese mix. Homemade lemon curd (made of butter, sugar, lemon, and eggs and can be used to top scones, cakes, bagels, etc) is delicious. Yes, you could substitute store-bought lemon curd, but the brands I’ve seen use lemon oil, pectin to thicken, palm oil, lemon concentrate, cornflour, citric acid, acetic acid, sodium citrate, color, egg powder, water and then call it authentic. Not in my book!

I’ve made variations of this cheesecake for years, from when I lived in London, including versions with Kahlúa coffee, chocolate peanut butter, white chocolate raspberry, dark chocolate orange, margarita, and white chocolate hazelnut praline. Play with flavor variations using these quantities as a guide.

Gluten-Free No-Bake Cheesecake Mousse

Ingredients:

• Crushed crumbs of gluten-free graham cracker, cookies, or shortbread crust. Schar gluten-free shortbread cookies, 7 oz bag, makes a generous crust
• 6 tbsp butter
• 1 packet of powdered gelatin. An orange box of Knox gelatin in the grocery store is 2 and 1/4 tsp (11g)
• 2 tbsp cold water
• 1 lb room temperature cream cheese
• ¾ cup powdered sugar
• 1 cup, roughly 8 oz lemon curd
• 1 cup of liquid heavy or whipping cream
• ½ cup cream with 2 tbsp sugar (whip these together to make whipped cream for decorating)
• More lemon curd, if you like your cheesecake tangy
• Fresh blueberries and/or fresh strawberries

Directions:

1. Melt butter in the microwave in 15 second intervals and then add to cookie crumbs when liquid.
2. Press the butter and crumb mixture evenly into a 9” pie plate or springform pan and either bake for 10 minutes or just refrigerate. With current temps being 100°F, I microwave cookie crumbs and butter in a microwave-safe bowl for about a minute or two, then press into the pan and refrigerate.
3. Sprinkle gelatin over cold water, stir in and leave to stand for 2–3 minutes. The gelatin will set in a rubbery lump but will dissolve with microwaving.
4. Mix cream cheese, powdered sugar and lemon curd. Beat for a few minutes, until light and fluffy.
5. Melt gelatin mix in the microwave for about 15 seconds. It will stay the same light brown color but should have melted, no granules left. It is important to melt it thoroughly otherwise it will set into little nuggets of gelatin.
6. Beat gelatin mix into the cream cheese mix.
7. Beat 1 cup of cream until stiff and gently beat into the cream cheese mix.
8. Pour mix into pan, over the crust, and refrigerate for several hours.
9. Once chilled, run a thin plastic spatula or knife around edge between cheesecake and pan, release springform and remove. Leave in pie plate or brownie pan.
10. Cut a tiny sliver of set cheesecake and taste it to see if it’s lemony enough. You can hide the absent sliver with whipped cream before serving. I often spread more lemon curd on top of the cheesecake to make it really tangy. Whipping cream and adding 50% lemon curd folded in is also delicious for a topping or on it’s own with fresh fruit.
11. Pipe whipped cream rosettes around top edge of cheesecake, and top with fresh blueberries and strawberries.

You can also make this in 8×8 brownie pan, then arrange blueberries and strawberries in flag pattern.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download on my website. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Asian Slaw

Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

This is a very tasty, crunchy salad. It’s great for a summer BBQ party. In the winter it is a far cheaper way of having fresh salad than buying salad greens in New Hampshire. You can extend it by adding shredded carrots or broccoli, which also adds to the color for a party.

This recipe came from my friend Debi. She served it at one of the many summer get-togethers, many years ago. I love it. You can serve it as a side dish or add a protein (teriyaki chicken, beef, garlic cooked shrimp, whatever you like) and serve it as a complete main course. The recipe is also on my website in my downloadable ebook. You can watch an old video of me making this, but remember that the video was made during my wheat days, so the method is the same but ingredients have changed.

Coleslaw

• ½ head of green cabbage, finely shredded—use slicing blade of processor—all you want is the ordinary coleslaw cabbage not the more expensive Savoy cabbage. The grating/shredding blade makes an incredibly fine coleslaw—your choice. Or you can quarter the cabbage, cut out core, cut through each quarter of the cabbage 3 times from core end to point and then finely slice in the opposite direction.
• 3–4 green (spring) onions, rinsed, trimmed and scissored into thin pieces (use green of green onions for salad and cut the 2–3 inches of the white of the green onions into green onion fan).
• 2 tbsp sesame seeds toasted. This is optional, for crunch. You could also try roasted sunflower seeds or pumpkin seeds.
• ½ cup (2oz) coarsely chopped almonds, toasted, or peanuts or other nuts. I’m lazy and buy lightly salted peanuts or cashews (since peanuts are an allergy nut). Also bought nuts are normally already roasted so that’s one less step to do. Remember that salted nuts will add to salt content.
• 2 bricks of rice ramen noodles crumbled and toasted. I cook them in air fryer for about 5 minutes until crispy and light golden brown. You do not cook the noodles in water, just crumble the raw noodles straight from the packet. (As of June 2021, Lotus Foods’ GF rice ramen noodles, organic, 30 oz bag of 12 bricks for $8.99 in Costco. Target quoting $1.79 for 2.8 oz)

Toast the sesame seeds, almonds and noodles separately as they all brown at different times. I like to bake these in a 350°F oven when the oven is in use, and store separately in a Tupperware. Baking times will vary depending on whether your food is spread out on a large cookie sheet or clumped together in a cake pan. Check after 10 minutes and stir each one. If you smell them cooking, they could be burning.

I’ve also added corn, raw red bell pepper and chickpeas to coleslaw.

Dressing:

• 2 tbsp white wine vinegar or apple cider vinegar (labeled made from grapes, wine, apples or cider).
• 3 tbsp sugar.
• 2 tsp of chicken stock concentrate dissolved in 1 tbsp water. I use Orrington Farms’, about $4/lb, labeled gluten-free.
• ½ cup oil. Preferably use toasted peanut oil (brown in color, not clear), as ordinary vegetable oil makes a very bland dressing. I haven’t used canola oil in years. I used to buy Loriva brand peanut oil and miss it for flavor. Now with avoiding peanuts I buy Stony Brook butternut squash seed oil, available direct at Whole Hearted Foods in NY, labeled nut-free and gluten-free, but gives a nutty taste like peanut oil.

Instructions:

1. Mix sugar, wine vinegar and chicken stock concentrate together until the sugar dissolves.
2. Add oil to the mixture and shake well.
3. Just prior to serving, mix together cabbage, green onions, nut mix, noodles and re-shake dressing and serve. Use as much dressing as you want.

Unless I am making this for a large group of people, I just shred enough cabbage for that night and add sufficient nut mix and dressing for that amount of cabbage. This is because the nut mix goes soggy when left mixed with the cabbage and I don’t care for the taste of day-old coleslaw.

Note: Peanut oil is just as dangerous for people with peanut allergies as whole peanuts, so clearly mark the salad as containing peanut oil if you take it to a large gathering.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download on my website. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Layered Almond, Custard, Chocolate and Toffee Cake

From Chef Oonagh Williams of Royal Temptations Catering

We took a drive to IKEA to get some more storage containers. Their restaurant and food market have few gluten-free items except for two almond cakes imported from Sweden and made with almond flour. Of course, I bought them as an indulgence and then made my own with whole ingredients.

The base of this cake is my master almond cake recipe, then custard, toffee pieces and a chocolate glaze.

Gluten-Free Almond Cake Base
Naturally gluten-free, easily dairy-free, and paleo. All the buzz words but still delicious.

Ingredients:

• 3/4 stick (3oz) very soft butter (to make dairy-free, substitute coconut oil or Earth Balance butter)
• 3/4 cup ordinary sugar
• 3 large eggs
• Pinch of salt
• 1 and 3/4 cup of almond meal/flour slightly rounded
• 1 tsp gluten-free baking powder
• no xantham gum needed

Directions:

1. Preheat oven to 350°F/ 170°C.
2. Place all ingredients in a 4 cup (1 liter) mixing bowl and beat until well blended and fluffy, around 2 minutes. The mix will go lighter in color as you beat it.
3. Grease and flour two round 9 inch cake pans.
4. Spread in cake mix.
5. Bake in the oven for about 15–20 minutes until well-risen, golden-brown, and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
6. Remove from oven, immediately run a thin spatula around the inside of the pans, wait 5 minutes, and then turn out to cool. If you leave cake longer, then sugar in cake will stick to the sides of the pan.

Custard Filling

• 1 packet of 4 portion Jello instant vanilla pudding
• 1 and 3/4 cup whole milk or your favorite substitute (to make dairy-free, try coconut milk)

Follow instructions on the Jello packet. Let chill for a few hours, or until it is set.

Glaze

• ½ cup cream (or a dairy-free sub)
• ½ cup chocolate

Melt chocolate in cream until totally smooth. Refrigerate for several hours.

Assembly

1. Put one 9 inch cake on a serving plate and spread with half of the chilled custard.
2. Place the second cake on top and spread with remaining half of the custard.
3. If serving soon, sprinkle with toffee. After one day, the toffee starts dissolving. The original recipe had toffee pieces covered in chocolate so they would stay hard. I used Heath bar milk chocolate toffee bits, which are labeled gluten free. Make your own toffee if you need it to be dairy-free.
4. Remove chocolate glaze from fridge, stir and slowly persuade it to cover the top of the custard and toffee and drip down the sides. Don’t dump it in one blob or custard and toffee will heavily roll over sides.
5. Finish by sprinkling with more toffee. I used Trader Joe’s English toffee bits, which are labeled gluten-free. They are little logs of toffee covered in chocolate and nut sprinkles that stay hard.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Raspberry Wine Glazed Ham

From Chef Oonagh Williams of Royal Temptations Catering

This recipe was originally from Lithuanian Heritage magazine.

A few years ago, I discovered Carando ham, labeled gluten-free, fully cooked, sliced, spiral boneless brown sugar and spice ham (not salty, sweet or spice) normally $3.99 or $4.99 per lb, in my local Market Basket with long refrigerated shelf life. But before Easter this year, my local Market Basket was selling this ham for $1.99/lb dated to mid May. Remove red foil cover and netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large Ziploc bag on a dinner plate in the fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb the flavor of raspberry, wine and butter.  Then gently reheat in sauce to serve. Ham will darken in color from raspberries, remember raspberry glaze will stain a white tablecloth. I use this ham in so many recipes.

Gluten-Free Raspberry Wine Glazed Ham
also known as kumpis su vyno ir aviečių glajum in Lithuanian

Ingredients: 

• Boneless spiral ham, I normally buy a 3-4 lb ham for just us and other recipes
• ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
• 1 tablespoon lemon juice – genuine lemon
• 2 teaspoons gf cornstarch
• 1/3 cup seedless raspberry jam
• 1 tablespoon butter
• Juniper berries, Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores) and one whole clove to deepen flavor as you make glaze, just remove them before you serve

Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than just glazing whole ham:

• 12 oz jar of seedless raspberry jam
• 2 oz butter
• 3/4 c wine
• ¼ c lemon juice

Directions:

1. Preheat oven to 325*. Place whole boneless spiral ham in a deep serving dish, If you are leaving the spiral ham whole.
2. In a small saucepan, blend wine and lemon juice with cornstarch.
3. Add about half the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.
4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 30-40 minutes. Check the internal temperature of the ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham in one piece, you can ‘persuade’ the glaze to drizzle down between slices.

Remove from oven, let stand 15 minutes before serving. You can really taste the butter so don’t leave it out.  Or just gently reheat in glaze/sauce.

Other options:

• I used to mix dark brown sugar and spicy brown mustard and use it as a finishing glaze when I cooked the old style ham, that you soaked, drained then cooked in water before finishing in oven.
• Mix orange marmalade (cheapest works), orange zest, concentrated orange juice and a mustard like Koops Arizona heat, labeled gluten free -bell peppers and jalapeňo, sweet spicy.
• Peach preserves, peach or apple juice and hot pepper jelly.
• Chopped pineapple and juice, with pepper jelly or mustard or just brown sugar.
• Free up oven space and place in slow cooker for 4-5 hours on low, basting hourly.
• Quickly reheat in instant pot if you are comfortable with instant pot.  Unfortunately there are too many conflicting timings for reheating cooked ham. Remember it is cooked ham, not raw.  Personally, recipes that tell you if after cooking in instant pot, natural pressure release, checking temperature, it’s not ready, and then having to reheat ham for more time in instant pot is annoying.

Irish Cream Tiramisu Cupcakes

From Chef Oonagh Williams of Royal Temptations Catering

I normally make my Tiramisu in an 8×8 pan, with coffee and Kahlua syrup and even more Kahlua in the mascarpone layer. Then, a murder mystery book mentioned tiramisu cupcakes and I thought, why not? I then decided to make them with Irish Cream liqueur for St. Patrick’s Day, tinted green, but not containing mint or pistachio. Why does everyone think green means mint or pistachio? Mine were green for an everything-green party, and they were devoured. People didn’t care that they were gluten-free.

Note: If you Google is Bailey’s gluten-free, they tell you to ask your doctor if you can drink Bailey’s.  If you google is Carolan’s gluten free, they say they are gluten-free. Your decision.

Irish Cream is not very strong so only a mild but delicious flavor. The same quantity of Kahlua or Rum packs a punch.

If you use a different gluten-free flour, then you need to weigh the flour, since cup measurements vary per gluten-free flour blend. King Arthur gluten-free flour is strong so would be less cup measure, regular Pamela’s is a soft blend and might need more.

Watch me make these cupcakes on New Hampshire’s ABC WMUR Cooks Corner:

Gluten-Free Irish Cream Tiramisu Cupcakes
makes 12 cupcakes

Ingredients:

1 x recipe for ladyfingers:

• 2 large eggs, separated
• ¼ c, ¾ oz, 25 g powdered/icing/confectioners sugar
• ¼ c, 2oz, 60g,  granulated sugar – superfine if you have it, or grind granulated a bit finer in food processor.  But it works with ordinary granulated sugar.
• Scant ½ c, 1+1/2 oz, 45 g, my gf flour or cornstarch(cornflour in UK) (I use ½ c less 1 Tbsp)
• On air I said ¼ c of KAF gf flour and substitute probably same ¼ c for KAF wheat flour as kaf is a stronger flour.
• ½ tsp (3ml) gf vanilla extract
• pinch of salt
• ½ tsp (3 ml) gf baking powder
• No xanthan gum needed

Syrup:

• ¾ c (180 ml, 6 fl oz)  very strong coffee or 1 tbsp (15 ml) instant coffee to ¾ c hot water
• 2 tbsp (30 ml) sugar or to taste
• ¼ c  (60ml) Irish cream liqueur
• Mix together until sugar dissolves.

Topping:

• 1lb (500g) mascarpone cheese – don’t substitute regular cream cheese, it just doesn’t taste the same.
• 2 c (480ml) heavy cream
• ¼ c (60ml) powdered sugar
• ¼ c (60ml) Irish Cream liqueur

Directions:

1. Preheat oven to 375*F
2. In totally grease free bowl whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar.
3. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored. About 4 minutes. The color will not be the normal vibrant yellow to start due to browning color caused by vanilla extract. If you have vanilla sugar you could use that instead. Also the color will not be as creamy white once whisked due to browning color caused by vanilla extract.
4. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Use a large stainless steel spoon and fold in figure of eight motion. Do not over mix since you will be adding flour mix.
5. Mix together flour and baking powder and sift (preferably but not always possible with some gf flour mixes) onto egg mix and gently fold in, scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously.
6. Line a 12 cup muffin/cupcake pan with paper liners. Evenly divide batter among paper cases, reaches about 2/3 full.
7. Bake in oven for about 10 minutes. They won’t rise a lot, don’t really dome and will be a light golden color. It doesn’t matter if you overcook them slightly since you will be pouring coffee syrup onto them which moistens..
8. Remove from oven. Pour about 1+1/2 tablespoons of Irish Cream syrup onto each cupcake. There is very little space between top of cupcake and edge of paper liner, so dribble syrup.
9. Once cupcakes are cold. Whip cream, powdered sugar and Irish cream until nearly stiff. Then add Mascarpone cream and whip together until stiff enough to pipe. Pipe on top of cupcakes and dust with cocoa. Green food coloring optional.
10. Refrigerate until ready to serve.