Caramel Tiramisu Cupcakes
Coffee soaked sponge filled with gooey coffee caramel topped with a mascarpone style frosting and of course a dusting of cocoa powder.
Made without eggs or dairy, this cupcakes have all the flavour of a Tiramisu that you know and love but in easy to make cupcakes!
Caramel Tiramisu Cupcakes
They are rich and flavourful with the creamy frosting adding lightness and the caramel adding that sweetness to balance the espresso flavour.
For the espresso sponge, you’re not going to need any eggs or any dairy, and the ingredients are gently mixed together in just one bowl. After baking the cupcakes are brushed with coffee for that classic tiramisu texture and flavour. The gooey coffee caramel is made with just 4 ingredients and literally oozes out of the centre. Sealed with the creamy frosting and a dusting of cocoa powder, these cupcakes have everything you know and love about tiramisu.
Tips for making the best cupcakes:
1. Use buttermilk - due to the acidity, buttermilk helps break down gluten and proteins in cakes to make them more tender. I make a dairy free alternative by adding vinegar to dairy free milk.
2. Don’t overmix - this will cause dense, tough, or deflated cakes
3. Use room temperature ingredients - room tempetature ingredients bond together better, creating a seamless and even texture
4. Weigh your ingredients and follow the exact recipe
5. . Don't open the oven door during baking - opening and closing the oven door creates big temperature swings that affect how evenly your cupcakes bake,
6. Bake cupcakes in the centre of your oven and leave gaps in your muffin tin between each cupcake - this will ensure good airflow and help even out heat distribution, preventing overcooking on any one side of the cupcake.
Recipe