Eggless Tiramisu Cupcakes

Ingredients:

For the Tiramisu Cupcakes:

150 g all-purpose flour / maida

50 g almond flour

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

70 g butter, at room temperature

200 g granulated sugar

150 g plain yogurt (to replace eggs)

2 tbsp vegetable oil

1 ½ tsp vanilla extract

1 tbsp instant espresso powder

1 tbsp apple cider vinegar (to activate baking soda)

For the Mascarpone Buttercream:

200 g butter, at room temperature

100 g mascarpone cheese

360 g powdered sugar, sifted

½ tsp vanilla bean paste

2 tsp Amaretto or vanilla extract

Cocoa powder, for dusting

Directions:

Preheat your oven to 320°F (160°C). Line a 12-cup cupcake tray with paper liners.

Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

 

In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).

Add the plain yogurt, vegetable oil, and vanilla extract to the creamed butter and sugar. Mix well.

In a small bowl, mix the instant espresso powder with 1 tablespoon of hot water to dissolve. Add this mixture to the wet ingredients and stir to combine.

 

Add the apple cider vinegar to the wet ingredients. The vinegar will react with the baking soda to help the cupcakes rise and become light and fluffy.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Divide the batter in half. To one half, add the espresso powder (if you want a stronger coffee flavor) and mix until fully incorporated.

Spoon the plain batter and the espresso-flavored batter alternately into the cupcake liners. Use a toothpick or skewer to swirl the two batters together, creating a marbled effect.

 

Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

In a large mixing bowl, beat the butter for 4 minutes until light and fluffy. Add the mascarpone cheese and continue to beat until smooth.

 

Gradually add the sifted powdered sugar, vanilla bean paste, and Amaretto extract to the butter mixture. Beat until smooth and creamy.

Pipe or spread the mascarpone buttercream on top of the cooled cupcakes.

 

Lightly dust the top of the cupcakes with cocoa powder before serving.

These egg-less Tiramisu Cupcakes will still offer that delicious coffee and mascarpone flavor with a moist texture, thanks to the yogurt and vinegar substitute. Enjoy these egg-free indulgent treats!

 

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