There was a time when I wore blinders and surpassed the bakery section of Whole Foods. Why? Because they have a Tiramisu that was my go to dessert for years. I stopped that urge to indulge in its tracks by coming up with an easy Tiramisu mousse recipe. The mousse by itself has all those delicious flavors I was looking to quash that craving for good! The problem though, was that I still missed those espresso/marsala soaked lady fingers that are an integral component of this classic dessert.
With the mousse all figured out I had been toying with the idea of making a gluten-free version of the lady fingers. Every attempt was in vain. All I managed to do with every effort, was to create a soggy mess. When I was baking muffins one day I thought, what if I use cupcakes to sub in for those pesky lady fingers.
Tiramisu Cupcakes – A Delicious New Approach
I came up with this idea of making Tiramisu cupcakes a few months ago and though the taste was good, I was reluctant to publish the recipe. I felt like it was still missing something. Problem was I could not pin point what that something was. What I did know for sure though, is that it did not have that WOW factor I am always looking to incorporate in my baked goods, so I shelved it.
Recently I took a second look at the recipe and realized that a very important component was missing. That component was Marsala wine. I have baked and cooked with wine and liquors many times. They provide a complex mix of notes that elevate a recipe from ordinary to sublime. My thoughts were if I added the Marsala to the batter I might be on to something.
A Collaborative Effort
These Tiramisu cupcakes were also made possible with the help of a few friends who share an interest in low carb, gluten-free baking. This collaboration resulted in something that dreams are made of. It is outstandingly moist and loaded with all those traditional flavors I was looking to incorporate and elevates this to way beyond WOW! All these flavors harmoniously meld into each other to create one of the most sensational dessert options out there.
Tiramisu Cupcakes at a Birthday Celebration
The cupcakes are filled and frosted with a Tiramisu mousse and will need to be refrigerated. The mousse has been stabilized so you can leave them out for display or transport them worry free. They also freeze beautifully. I know this recipe calls for a lot of ingredients, but trust me, after making and trying them, you will wonder how you ever managed to live without them. No Joke! From my kitchen to yours, happy low carbing. Mike
These Tiramisu cupcakes were made possible with the help of a few friends. This collaboration resulted in something that dreams are made of. I know this recipe calls for a lot of ingredients, but trust me, after making and trying these, you will wonder how you ever managed to live without them. No Joke!
7 + 14 Minutes. See Recipe Notes.
60 Chilling, Filling and Frosting Time.
Preheat the oven to 425°F. Line a 12 cup muffin tin with paper liners and set aside.
Using a metal mixing bowl and hand mixer cream together the marscapone, heavy cream and sugar. Add in the rest of the ingredients and whip till very stiff peaks are achieved. Alternative this can be done in a stand mixer. When the mousse is done put in the refrigerator and hold until your ready to fill and frost your muffins.
In a food processor or stand mixer cream together the butter, sour cream, sugar, eggs marsala, almond extract and the Pyure. Add in all your dry ingredients and mix until thoroughly incorporated. You will have a very wet batter.
With a muffin/ice cream scoop fill your muffin cups with batter. Bake at 425° for exactly 7 Minutes. Immediately reduce oven heat down to 350° and bake for approximately 14 minutes more. oven temperatures vary so keep an eye on your muffins. What you will be looking for are golden brown edges. **Baking the muffins at a higher heat for those few minutes activates the baking powder/soda. This is a little trick I learned that helps those muffins develop a beautifully rounded top.
Remove your muffins from the oven and allow them to cool and continue setting up for 10 - 15 minutes. Put them in the refrigerator to chill thoroughly for about 30 minutes prior to filling and frosting them.
When your muffins are cool to the touch pull them out of the refrigerator. Fit a pastry bag with a filling tip and then fill it the pastry bag with your marscapone filling/frosting. Take your cupcakes out of the muffin tin and transfer them to a cookie sheet to fill and frost. With your filling tip press down into the center of each muffin till the tip stops. Give the bag a gentle squeeze and pull up to deposit a pocket of filling inside each cupcake.
Refit the pastry bag with the decorative tip of your choice and use the rest of the mousse to finish frosting the cupcakes. When they're done dust them with 1 Tbls of cocoa powder using a fine mesh sieve. You can hold off dusting them until just before your ready to serve them.
After dusting them you can put them on a decorative platter until you're ready to serve them. They frosting is stabilized, so there is no need to worry. They can also be transferred to a container and transported with ease. These also freeze beautifully and you just need to let them thaw for 40 minutes prior to serving them.
Now all that's left to do is serve them. Get ready to listen to the accolades for your efforts. This is a game changer like no other. The best part though is that no one is ever going to guess that these bad boys are gluten-free and low glycemic.
All that's left to do now is to sit back and relax and get ready to enjoy one of the best dessert alternatives out there. That's what I like to call having your cake and being able to eat it too! Happy low carbing.
Nutrition Facts - Calculated using My Fitness Pal
Servings 12 Individual Muffins
Fat 26g, Cholesterol 161mg, Sodium 265mg, Potassium 27mg, Total Carbs 6g, Fiber 3g, Sugars 1g,
Protein 7g, Net Grams 3g