Dr. Jeri’s Gluten-Free Tiny Tiramisu Recipe
While playing with another mini muffin recipe, I discovered that some big cake recipes need to be modified in order to achieve the right texture in a tiny size. The batch in the photos below is destined for our computer club later today. Hope you enjoy them too!
For the cupcakes:
7 tablespoons butter (there are 8 tablespoons in a stick)
½ cup dark brown sugar
¼ cup white sugar
¼ teaspoon salt
½ cup Fage 2% Greek yogurt
1½ teaspoons vanilla
1½ teaspoons baking powder
½ cup Better Batter GF flour
¾ cups blanched almond flour
For the Syrup:
½ cup brewed espresso
2 tablespoons Kailua
3 tablespoons sugar
For the Topping:
8 ounces mascarpone cheese
1 cup heavy whipping cream
2-3 tablespoons sugar (to taste)
1 ounce dark chocolate
Whip the softened butter, sugar, salt, eggs, yogurt and vanilla till fluffy. Fold in the Better Batter and baking powder then whip for a minute or two till the mixture thickens. Fold in the almond flour and mix till thoroughly blended. (The mixture will be very thick.)
Line 3 dozen mini cupcake tins with paper wrappers then fill each cup with batter (about a heaping tablespoon).
Bake at 350 ͦ for 18-22 minutes.
Allow the mini-cupcakes to cool in the pans for a few minutes then turn them out onto plates.
Combine the Coffee, Kailua and sugar in a small bowl. Dip the top of each cupcake in the coffee syrup. Allow a minute for the coffee to soak in then repeat the process two more times. Allow the cakes to cool completely before topping with the cream mixture.
Whip the mascarpone, cream and sugar until the topping resembles very thick whipped cream. Pipe the cream mixture onto each cupcake.
Grate the chocolate and sprinkle a little on top of each cupcake.