Gluten & Dairy Free Tiramisu Cupcakes
A chocolate cupcake with a splash espresso and liqueur
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Servings: 9 cupcakes
Ingredients
For the cupcakes:
- 150 g dairy free spread
- 150 g caster sugar
- 3 eggs
- 150 g gluten free self raising flour
- 1 tablespoon cocoa powder
- 1 tablespoon instant coffee
- 2 tablespoons boiling water
- 40 ml gluten and dairy free liqueur I used Bailey's Almande, optional
For the frosting:
- 150 g dairy free spread
- 300 g icing sugar
- cocoa powder for dusting
Instructions
- Preheat the oven to 180 oC
- Beat together the dairy free spread and caster sugar until light and fluffy
- Beat in the eggs one at a time
- Mix together the boiling water and coffee until dissolved
- Stir in the flour, cocoa powder, coffee and liqueur
- Divide between 8 muffins cases and bake for 20 minutes
- Remove from the oven and allow to cool completely
- Make the frosting by beating together the dairy free spread and icing sugar
- Pipe onto the cupcakes and dust with cocoa powder
