Tiramisu literally means “pick me up”, is an Italian cake and dessert.
Tiramisu is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and CUPCAKES!
Every so often, I have to pop one non-dairy free dessert in the blog and what better one than a Tiramisu Cupcake! Still gluten free!!
These tiramisu cupcakes are a delicious play on the traditional Italian dessert.
- 1 1/4 cups gluten free , sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup almond milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 4 tablespoons (1/2 stick) unsalted vegan butter, room temperature, cut into pieces (Earth Balance)
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
- 1 ounce marsala
- 1/4 cup sugar
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners’ sugar, sifted
- Preheat oven to 325ºF. Line standard muffin tins with paper liners and set aside.
- Sift together gluten free flour, baking powder, and salt. Heat almond milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in vegan butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
- With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
- Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
Seriously, I NEED to go to Italy! Check out my Travel Tidbits on Italy!!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.