Product

Gluten-free tiramisu cupcakes

Serves 12

Prep Time 15 min

Cooking Time 15 min

Ingredients

  • 3tsp instant coffee
  • 3tbsp skimmed milk
  • 100g low-fat spread
  • 1tsp vanilla extract
  • 110g light brown soft sugar
  • 2 eggs
  • 200g gluten-free self-raising flour
  • 40g icing sugar
  • 180g Philadelphia Lightest soft cheese, lightly beaten
  • ½tsp cocoa powder

Method

  1. Heat the oven to 180°C/fan 160°C/gas 4. Line a 12-hole muffin tin with paper cases or 25cm squares of baking paper.
  2. Dissolve 2tsp of the coffee in 1tbsp boiling water in a cup, then stir in the milk. Put the coffee mixture, spread, vanilla, sugar, eggs and flour in a large bowl, then beat with an electric mixer until light and fluffy. Divide the batter among the muffin cases and bake for 15 min.
  3. Meanwhile, dissolve the remaining 1tsp coffee in 2tbsp boiling water. Leave to cool.
  4. When the cupcakes are ready, leave them to cool in the tin for 2 min. Brush the cold coffee mixture over the cakes, reserving 2tsp, then transfer to a wire rack to cool completely.
  5. Whisk the icing sugar and soft cheese together until smooth, then spoon or pipe on to the cooled cupcakes. Drizzle with the reserved cold coffee, then dust with cocoa powder.

Nutrition per serving

Read more on how we calculate nutrition.
162 4.2g 4.5g 1.4g 0.2g 13.7g 0.4g 39mg 27g 0.6mg

Comments (1)

  1. Rachel Roth

    Delicious cupcakes, fab for afternoon tea…

    I use regular self-raising flour (which contains gluten), so I made the following adjustments to step 2:
    2a) “Dissolve 2tsp of the coffee in 1tbsp boiling water in a cup”. Allow to cool.
    2b) Sift flour into a large mixing bowl and set aside.
    2c) Put the low fat spread and sugar (I substituted 55g brown sugar/stevia blend) in a large bowl, then beat with an electric mixer until light and fluffy.
    2d) Add the cooled coffee mixture, vanilla, milk and eggs to the spread/sugar. Beat together with the electric mixer.
    2e) Make a well in the flour and add the wet ingredients. Stir to combine (don’t over-mix).
    2f) “Divide the batter among the muffin cases and bake for 15 min.”

    These taste amazing with or without the topping… next time I might try adding some chopped walnuts for a lighter “coffee and walnut cake”!

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