Gluten-Free Tiramisu Cupcakes

As the days are now growing colder, making up a batch of amaretti biscuits is essential to go with a cup of coffee in the morning. Since I always seem to have a cookie jar full of them lately, it made sense to make something with them. So I decided to give a favorite gluten-full recipe a conversion, and here we go with some gluten-free tiramisu cupcakes.

These cupcakes are not new in our home, and we have been meaning to share them for a while, but as always life jut gets in the way. And by in the way, I mean having to go gluten-free. I first made the original versino a year ago when I picked up Baking Made Easy by the amazing and beautiful British model-turned baker and TV personality Lorraine Pascale. The first time I made them it was like getting hit with a tasty brick. I was floored. They were so good! I think anyone that loves tiramisu will love these gluten-free tiramisu cupcakes.

The last time we made these was shortly after the amaretti biscuit post. Due to the fact that I could not find amaretti biscuits anywhere for this recipe at that time, I had to make my own (and I’m glad I did, because now I always have some on hand).

Lorraine’s original recipe is pretty much flawless. It didn’t exactly convert directly into gluten-free without a few tweaks, but we are quite excited about how they turned out.

Happy Baking!

Gluten-Free Tiramisu Cupcakes

6-8 Servings

150g GF Flour Sweet
1 1/2 tsp Baking powder
1/4 tsp Salt
85g Unsalted butter, softened
50g Brown sugar
50g Castor (Bakers) Sugar
2 Eggs
Espresso Essence: 2 tbsp Hot Water with 1 tbsp espresso powder, dissolved.
40g Ricotta
6 Amaretti Biscuits, crumbled

Preheat oven to 350F. Prepare a cupcake tin with paper liners, 6-8. Set aside. In a medium (2 quart) bowl combine the flour, baking powder, and salt. Whisk to combine and set aside. In the bowl of your stand mixer add the butter, brown sugar, and castor sugar. On medium speed whisk until pale and fluffy, about 4-5 minutes. Turn the mixture off and tip in 1/2 of the flour mixture and one egg. Whisk on medium speed until combined. Once combined, add in the remaining flour and remaining egg. Whisk until combined, scrape down the sides as needed. Once combined, add in the espresso essence and ricotta. Mix until well combined and smooth. Turn off the mixture, remove from the stand, crumble into the mixture 6 amaretti biscuits. Fold in until well combined. With a 3 tbsp scoop, add one scoop of mixture into each cupcake liner, the batter will appear dry or stiff but this is ok. Bake for 20-25 minutes, remove from the oven and allow to cool. Store at room temperature for 2-4 days in an air tight container.

Espresso Syrup

100g Brown Sugar
100ml Water (1/3c 4 tsp)
2 tbsp Espresso Powder

Pour the lot into 1 quart sauce pan, set a timer for 6 minutes. Place the pan on the medium high heat, and start the timer when you turn on the heat. Stir for the full 6 minutes, once the timer goes off your syrup is done. Remove from the heat and allow to cool before transferring into a two cup pourable container.

Mascarpone Cream

500g Mascarpone cheese
2 tbsp Sweet Marsala wine
2 tbsp Powdered sugar
1 tsp Vanilla paste or extract
6 Amaretti biscuits, crumbled

In a medium (2 qt) bowl, toss in the lot and mix with a spatula or wooden spoon until well combined. Keep refrigerated until ready to use.

Assembly

Take a cooled cupcake and slice it in half separating the bottom from the top. With a pastry brush, soak the cut side of the bottom half of the cupcake with the espresso syrup. With a 2 tbsp scoop place a scoop of the mascarpone mixture on top of each bottom half. Place the top back on to sandwich the mascarpone cream between the two halves of the cupcake. Just before serving, pour a good portion (2-3 tbsp) of the espresso syrup over each prepared cupcake. Sprinkle with cocoa powder and serve.

Adapted into gluten-free goodness from Baking Made Easy by Lorraine Pascale.

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