Gluten Free Tiramisu Cupcake

An easy gluten free tiramisu cupcake recipe for an healthy twist on the famous Italian dessert with milk and toppings


For the cupcakes

Butter 110 g

Brown sugar 110 g

Gluten free flour 110 g

Cocoa powder 1 tbsp

Coffee powder 1 tbsp, espresso

Eggs 2 large

For the topping

Cream 300 ml, 48% fat

Icing 2 tbsp

Cocoa powder 4 tbsp

Info box

Preparation time 20 m

Cooking time 20 m

Recipe category Dessert

Recipe yield 8

Recipe cuisine American

Gluten Free Tiramisu Cupcake



For the cupcakes

Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12-hole bun tin.

Beat all the cake ingredients in a mixing bowl until smooth and creamy.

Add more milk if the mixture is too stiff, to give a soft dropping consistency. Spoon into the paper cases and bake for 18-20 minutes until springy to the touch.

Cool for 5 minutes in the tins, then place on a wire rack to cool completely.

For the topping

Whisk the cream and icing sugar until thick. Spoon into a piping bag and pipe on top of the cakes. Sift cocoa powder over the top just before serving.

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