I LOVE Cupcakes because they allow you to have portion control without feeling like you have this skimpy piece of cake on your plate. This recipe lightens up your typical Tiramisu recipe using strong espresso for the alcohol (to save on the calories) and combing homemade whipped cream with vanilla pudding to give you a creamy, fluffy surprise in the middle and on top. I have also included an optional light cream cheese frosting if you wanted to add a tad more sweetness.
I developed this recipe for one of my good friend’s birthdays. The Husband and I are both not big fans of Tiramisu, however, we both would eat this cupcake all over again ~ so fluffy, dense, coffee like and just plain good!
Healthier Tiramisu Cupcakes
Adapted from Amy Sedaris to make a healthier, lighter version
NOTE: You can use light butter or margarine to improve the stats, but, you really can’t beat the taste of REAL butter 🙂
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoons pure bourbon vanilla extract
1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup plus 2 Tbsp fat free milk
1/4 c heavy whipping cream
1 teaspoon sugar
1/4 cup fat free vanilla pudding (I used Trader Joe’s package prepared w FF milk)
1/4 tsp pure bourbon vanilla extract
1/2 tsp Coffee Soaking Syrup
COFFEE SOAKING SYRUP:
1 oz Espresso
1 teaspoon sugar
*FROSTING:, (optional ~ use the Filling for Frosting or try the frosting this way)
1/8 cup butter, at room temperature
1/8 cup light cream cheese, at room temperature
1 cup powdered sugar
1/4 tsp pure vanilla extract
Shaved chocolate & Espresso Beans
1. Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners (I think foil would work better since my paper got soggy). In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
2. In a different larger bowl, cream butter and sugar together until light and fluffy. Add the egg and mix until combined into the batter. Then add the vanilla and mix again. Finally alternately beat in dry ingredients and milk. Fill cupcake liners until they are about 2/3 full. Bake for 16 to 20 minutes or until golden brown and spring back when touched. Let cool completely.
3. Meanwhile, brew your espresso and add sugar. Set aside.
4. Prepare you filling by whipping the heavy cream with the sugar until it peaks, like whipped cream. Fold in your vanilla extract, espresso and vanilla pudding. Place in fridge until ready to use.
If using optional frosting, prepare your frosting by whipping together the butter and cream cheese until fluffy. Add your powdered sugar and beat for 1-2 minutes until creamy. Add your vanilla extract and beat until combined. Place in fridge until ready to use.
1. Once your cupcakes have cooled, use a spoon to cut out a cone shape. Set the cone shape aside but do NOT throw it out because you will use it again.
2. Use a pastry brush to "soak" your cupcakes – the top and middle. I like to cover my entire cupcake, but, you could just do the middle if you want. Do not over soak or they will become soggy.
3. Using a spoon, add your filling to each cupcake.
4. Dip your cone shaped muffin top bottoms in the espresso mixture and place on top of filling.
5. Spoon or pipe on your frosting (more Filling or your optional Cream Cheese Frosting) and top with shaved chocolate and espresso beans (if using).
Store any leftovers (if there are any) in the fridge. Allow them to “warm” up a little before serving (about 5 minutes).
Nutritional information per cupcake, using the Filling For Frosting
Nutritional information using the Cream Cheese Frosting for Frosting.
Eh, it’s a treat ~ don’t pay attention to the grade this time ~ the real deal gets an “F” I am sure so this is at least passing 😀
I didn’t do step by steps but thought I’d show you all how I cut out the middle. I used a spoon to scoop out a cone shape.
Set the cone aside, saturate in your coffee syrup, add your filling, dip your cone in coffee syrup, top, add frosting and sprinkle with grated chocolate ~ it’s easy, really 🙂
I think cutting it in half and seeing he FUN middle is the BEST part ~ I heart hidden surprises 😀
Add this recipe to your collection by hitting the SpringIt Button ~ Enjoy!