I normally make my Tiramisu in an 8×8 pan, with coffee and Kahlua syrup and even more Kahlua in the mascarpone layer. Then, a murder mystery book mentioned tiramisu cupcakes and I thought, why not? I then decided to make them with Irish Cream liqueur for St. Patrick’s Day, tinted green, but not containing mint or pistachio. Why does everyone think green means mint or pistachio? Mine were green for an everything-green party, and they were devoured. People didn’t care that they were gluten-free.
Note: If you Google is Bailey’s gluten-free, they tell you to ask your doctor if you can drink Bailey’s. If you google is Carolan’s gluten free, they say they are gluten-free. Your decision.
Irish Cream is not very strong so only a mild but delicious flavor. The same quantity of Kahlua or Rum packs a punch.
If you use a different gluten-free flour, then you need to weigh the flour, since cup measurements vary per gluten-free flour blend. King Arthur gluten-free flour is strong so would be less cup measure, regular Pamela’s is a soft blend and might need more.
Watch me make these cupcakes on New Hampshire’s ABC WMUR Cooks Corner:
Gluten-Free Irish Cream Tiramisu Cupcakes makes 12 cupcakes
Ingredients:
1 x recipe for ladyfingers:
2 large eggs, separated
¼ c, ¾ oz, 25 g powdered/icing/confectioners sugar
¼ c, 2oz, 60g, granulated sugar – superfine if you have it, or grind granulated a bit finer in food processor. But it works with ordinary granulated sugar.
Scant ½ c, 1+1/2 oz, 45 g, my gf flour or cornstarch(cornflour in UK) (I use ½ c less 1 Tbsp)
On air I said ¼ c of KAF gf flour and substitute probably same ¼ c for KAF wheat flour as kaf is a stronger flour.
½ tsp (3ml) gf vanilla extract
pinch of salt
½ tsp (3 ml) gf baking powder
No xanthan gum needed
Syrup:
¾ c (180 ml, 6 fl oz) very strong coffee or 1 tbsp (15 ml) instant coffee to ¾ c hot water
2 tbsp (30 ml) sugar or to taste
¼ c (60ml) Irish cream liqueur
Mix together until sugar dissolves.
Topping:
1lb (500g) mascarpone cheese – don’t substitute regular cream cheese, it just doesn’t taste the same.
2 c (480ml) heavy cream
¼ c (60ml) powdered sugar
¼ c (60ml) Irish Cream liqueur
Directions:
Preheat oven to 375*F
In totally grease free bowl whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar.
In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored. About 4 minutes. The color will not be the normal vibrant yellow to start due to browning color caused by vanilla extract. If you have vanilla sugar you could use that instead. Also the color will not be as creamy white once whisked due to browning color caused by vanilla extract.
Gently fold egg yolk mix into egg white mix, taking care not to deflate. Use a large stainless steel spoon and fold in figure of eight motion. Do not over mix since you will be adding flour mix.
Mix together flour and baking powder and sift (preferably but not always possible with some gf flour mixes) onto egg mix and gently fold in, scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously.
Line a 12 cup muffin/cupcake pan with paper liners. Evenly divide batter among paper cases, reaches about 2/3 full.
Bake in oven for about 10 minutes. They won’t rise a lot, don’t really dome and will be a light golden color. It doesn’t matter if you overcook them slightly since you will be pouring coffee syrup onto them which moistens..
Remove from oven. Pour about 1+1/2 tablespoons of Irish Cream syrup onto each cupcake. There is very little space between top of cupcake and edge of paper liner, so dribble syrup.
Once cupcakes are cold. Whip cream, powdered sugar and Irish cream until nearly stiff. Then add Mascarpone cream and whip together until stiff enough to pipe. Pipe on top of cupcakes and dust with cocoa. Green food coloring optional.
