Description
Tiramisu is such a lovely Italian dessert. I’ve always enjoyed a nice slice! The Coffee flavor combined with Mascarpone gives it that melt in your mouth enjoyment. Did you know that the word ” Tiramisu ” means ” pick me up ” or ” cheer me up ” in the Italian language? And that’s exactly what these delicious cupcakes will do! These light and airy Gluten – Free Cinnamon Tiramisu Cupcakes are not only Gluten free but Dairy Free as well, and there’s no telling.
Ingredients
Scale
Cupcake
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1 cup Sugar
- 1 stick Dairy Free Butter ( I like Earth Balance )
- 2 eggs ( room temperature )
- 1/2 cup unsweetened cashew milk
- 2 tsp vanilla extract ( not imitation )
- 1 tbsp apple cider vinegar
Tiramisu Soak
- 1/2 cup hot water
- 2 & 1/4 tsp espresso powder I used ” Medeglia D’ Oro ” Brand ( usually in the coffee isle at the store )
- 3 tbsp Sugar
- 1/2 tsp cinnamon
- 1/2 tsp cocoa powder
Frosting
- 1 8 oz. Wayfare dairy free cream cheese
- 1/2 stick Earth Balance ( softened )
- 1 tsp rum I used “Captain Morgan Silver Spiced Rum” its gluten free
- 3 cups powdered sugar
- 1/2 tsp espresso powder
Topping
- 1 dark chocolate bar for shavings
Instructions
- Preheat your oven to 325° Line your cupcake tin with cupcake liners
- Sift your flour, baking powder, baking soda, and salt into a medium bowl, set aside.
- In a large bowl cream together you’re butter and sugar.
- Now add in your eggs and mix again.
- Next whisk in your vanilla, apple cider vinegar, and cashew milk.
- Now slowly pour your flour mix into the wet ingredients. ( Do not blend with a mixer, as the batter will get get too thick and sticky. ) gently whisk until combined. (Again.. Do not over mix, if you don’t follow this step carefully the cupcakes may be more sticky and not turn out as they should.)
- Now using a large cookie scoop, scoop batter into each cupcake liner.
- Bake for approximately 17 to 19 minutes, check with a toothpick. Remove from the oven and let cool.
Tiramisu Soak
- In a medium bowl add your hot water, espresso, sugar, cocoa, and cinnamon.
- Stir well until all ingredients are dissolved.
- Now that your cupcakes have cooled, take a fork and poke in to the top of the cupcake, making sure to go through the cupcake.
- Using a basting brush, brush liquid soak lightly over the top of the cupcakes a few times so that the liquid can sink down into the cupcakes.
- Let cupcakes sit for 15 minutes to completely absorb.
Frosting
- In a large bowl cream together cream cheese, butter, salt, rum, and espresso powder.
- Slowly add in your powdered sugar and blend well.
- Scoop your frosting into your piping bags and pipe onto your cupcakes.
- Shave your dark chocolate bar with a vegetable peeler.
- Sprinkle shavings on top of cupcakes.
- Enjoy 🙂
Notes
A couple things to keep in mind while making this recipe:
- Sift your flour, baking powder, baking soda, and salt. Sift, sift, SIFT! This is a crucial step.
- Always get down to eye level when measuring your wet ingredients. Another very crucial step.
- When measuring out your flour, use a spoon to scoop the flour into your measuring cups. This will give you a more accurate measurement. ( Do not pack down flour )
- Do not use a mixer for this recipe. Use a wire whisk and whisk until the ingredients are just combined. (Be careful not to over mix. )
- Do not let your batter sit. Immediately fill your cupcake tins and bake.
- If you do not follow these instructions it could affect the way your cupcakes turn out.
- Category: desserts
- Method: bake
- Cuisine: american
Keywords: Gluten Free Tiramisu Cupcakes, gluten free cupcakes, gluten free desserts