Gluten Free Tiramisu Cupcakes Food
GLUTEN-FREE TIRAMISU CUPCAKES
Looking for a gluten-free Italian-inspired dessert? Try these decadent tiramisu cupcakes, topped with whipped cream and chocolate shavings.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mixes, butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each three-fourths full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat whipping cream with electric mixer on high speed until stiff. Add mascarpone cheese, 3 tablespoons liqueur, cold brewed coffee and the powdered sugar; beat just until well blended and thick enough to pipe or spread (do not overbeat).
- In shallow bowl, place 1/4 cup liqueur. Dip tops of each cooled cupcake into liqueur. Top with whipped cream mixture. Sprinkle with cocoa and chocolate shavings. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 120 mg, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Cupcake, Sodium 330 mg, Sugar 23 g, TransFat 1 g
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