Gluten-free Tiramisu Cupcakes

    Earlier this week my clinical nutrition class had to plan and make a gluten-free meal for our food service management class. The food theme we chose was Italian, and I was in charge of the dessert. I decided to make tiramisu-->in the form of a delicious cupcake! I tweaked around with some recipes and came up with a basic vanilla almond cupcake, a coffee-soaked layer, and a mascarpone filling/topping. Did had a couple of trial runs and in the end, a successful cupcake was born! These are fairly easy to make, and they taste delicious (FOR GLUTEN-FREE. lol) :)

Mmmm

Gluten-free Tiramisu Cupcakes

I recommend using this brand of gluten-free flour!

Cupcakes (makes about 32)

Ingredients

·        4 cups gluten free all-purpose flour blend

·        4 tsp baking powder

·        2 tsp baking soda

·        1 tsp salt

·        2 sticks of unsalted butter

·        1 cup granulated sugar

·        1 cup brown sugar

·        4 eggs

·        4 tsp vanilla

·        2 tsp almond extract

·        1 cup almond milk

·        4 tsp apple cider vinegar

Directions

1.  In a small bowl, mix the almond milk with the apple cider vinegar and set aside while you prepare the rest of the ingredients.

2.  In another bowl, mix together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

3.  In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Blend in the eggs, vanilla, and almond extract. Stir in half of the dry ingredients to the mixture, then the almond milk, then the rest of the dry ingredients (stirring well after each addition). Mix until smooth.

4.  Line cupcake tins with aluminum baking cups. Bake in preheated 350 F oven for about 20 minutes.

Liquid Coffee Layer

Ingredients

·        1 ½ cups water, boiling

·        ½ cup brown sugar

·        2 Tbsp instant coffee (or 2 Tbsp coffee liqueur)

Directions: Mix boiling water, brown sugar, and instant coffee all together. Use fork to poke holes in baked cupcakes; spoon 1 tbsp of syrup evenly into each cupcake.

After the coffee layer is added (yes, it looks kind of ugly haha)

Filling/topping

Ingredients

·        1 (8 ounce) container mascarpone cheese

·        8 oz. cream cheese

·        1/2 cup softened butter

·        3 cups confectioners' sugar

·        1 Tbsp vanilla

Directions: In a small bowl, using an electric mixer set on low speed, cream the mascarpone, cream cheese, and butter. Gradually add in the confectioners' sugar and vanilla; whip on high until thoroughly mixed. Pipe into cupcakes and/or frost on top.

Frosting ingredients (it made too much the first time, so I halved it for this recipe)

Note on the filling/topping: It was really soft when I made it, so I put it in the fridge for about an hour to firm up. Still soft, so don't expect it to whip up super fluffy. You can try cutting down on the cream cheese or mascarpone and increasing the powdered sugar if you want something more whipped and fluffy.

Tada! Finished cupcakes dusted w/cocoa powder

AWESOME dessert team!!! <3