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Gluten Free Tiramisu Cupcake

Gluten Free Tiramisu Cupcake

An easy gluten free tiramisu cupcake recipe for an healthy twist on the famous Italian dessert with milk and toppings

21 November, 2012
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Type of dish


Dietary Consideration

serves for


total time

0 HR 40 MIN


110 g
Brown sugar
110 g
Gluten Free Flour
110 g
Cocoa Powder
1 tbsp
Coffee Powder
1 tbsp, espresso
2 large
300 ml, 48% fat
Icing sugar
2 tbsp
Cocoa Powder
4 tbsp


For the cupcakes
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12-hole bun tin.

Beat all the cake ingredients in a mixing bowl until smooth and creamy.

Add more milk if the mixture is too stiff, to give a soft dropping consistency. Spoon into the paper cases and bake for 18-20 minutes until springy to the touch.

Cool for 5 minutes in the tins, then place on a wire rack to cool completely.

For the topping
Whisk the cream and icing sugar until thick. Spoon into a piping bag and pipe on top of the cakes. Sift cocoa powder over the top just before serving.

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