The Home Economics Bit

Tiramisu is an Italian dessert made of ladyfingers dipped in coffee, that are then layered with sweetened mascarpone and flavoured with cocoa. The term tiramisu comes from the Italian tirami su which translates to “pick me up / cheer me up”.

Gluten Free Tiramisu Cupcakes

Gluten Free Mummy
My gluten free tiramisu cupcakes incorporate all the delicious flavours of the classic Italian dessert, creating a rich and indulgent cupcake.
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Italian
Servings 12 cupcakes

Ingredients
  

  • 150 g gluten free self raising flour I use Doves Farm Freee gluten free self raising flour
  • 50 g almond flour
  • 1/4 tsp bread soda (baking soda) ensure that it's gluten free
  • 1/4 tsp baking powder ensure that it's gluten free
  • 1/4 tsp salt ensure that it's gluten free
  • 1/4 tsp xanthan gum
  • 200 g caster sugar
  • 70 g butter at room temp
  • 3 large eggs
  • 150 g sour cream
  • 2 tbsp rapeseed oil
  • 1 1/2 tsp vanilla extract
  • 1 tbsp instant coffee / espresso powder ensure it's gluten free

For the mascarpone buttercream

  • 200 g butter at room temp
  • 100 g mascarpone cheese
  • 360 g icing sugar sifted
  • 2 – 4 tbsp Amaretto I add 4 tbsp of Disaronno
  • 1 1/2 tsp vanilla extract
  • 2 tbsp cocoa powder to decorate
  • grated milk chocolate to decorate, optional

Instructions
 

  • Preheat the oven to 170ºC .
  • Line a 12-cup cupcake tray with cupcake cases.
  • Sift together the gluten free self-raising flour, almond flour, baking powder, baking soda, salt and xanthan gum and set it aside.
  • Beat together the butter and sugar until light, pale and fluffy.
  • Add the eggs one at a time into the mixture and mix until just combined.
  • Scrape down the sides of the bowl and continue by adding the dry ingredients, mixing until just combined.
  • Add the sour cream, vegetable oil and vanilla extract and mix until just combined,
  • Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a rubber spatula until the instant coffee has dissolved and combined to a smooth batter.
  • 3/4 fill each of the cupcake cases by alternating the two batters. Use toothpick or a wooden skewer to swirl the two batters together.
  • Bake for 20-22 minutes or until a skewer comes out clean.
  • Remove the cupcakes from the tin and leave them to cool completely on a wire rack.

For the mascarpone buttercream

  • Beat the butter until pale and soft.
  • Scrape down the sides of the bowl, add in the sifted icing sugar, and mix for a further 2 minutes.
  • Add the mascarpone and mix until combined.
  • Scrape down the sides of the bowl, then add the vanilla extract and Amaretto and mix until evenly combined and smooth.
  • Pipe the buttercream on to the cooled cupcakes.
  • Decorate with a dusting of cocoa powder and some grated chocolate.
Keyword cupcakes, gluten free, tiramisu