Irish Cream, Tiramisu cupcakes, and gluten free. Something different for St. Patrick's.
Watch me make this on NH’s ABC WMUR Cooks Corner,
also one of my recipes For Beyond Celiac February 2016
I normally make my Tiramisu in an 8x8 pan, with coffee and Kahlua syrup, and more kahlua in the mascarpone layer. In a murder mystery book they mentioned tiramisu cupcakes and I thought why not. Then I decided to make them with Irish Cream liqueur for St. Patrick's, tinted green, but not containing mint or pistachio. Why does everyone think green means mint or pistachio?. Mine were green for an everything green party, and they were devoured. People didn't care they were gluten free.
Note that if you google is Bailey's gluten free, they tell you to ask your Doctor if you can drink Baileys. If you google is Carolan's gluten free, they say they are gluten free. Your decision.
Irish Cream is not very strong so only a mild but delicious flavor. The same quantity of Kahlua or Rum packs a punch.
If you use a different gf flour then you need to weigh the flour, since cup measurements vary per gluten free flour blend. King Arthur gf Flour is strong so would be less cup measure, regular Pamela's is a soft blend and might need more.
1 x recipe for ladyfingers:
2 large eggs, separated
¼ c, ¾ oz, 25 g powdered/icing/confectioners sugar
¼ c, 2oz, 60g, granulated sugar - superfine if you have it, or grind granulated a bit finer in food processor. But it works with ordinary granulated sugar.
Scant ½ c, 1+1/2 oz, 45 g, my gf flour or cornstarch(cornflour in UK) (I use ½ c less 1 Tbsp)
On air I said ¼ c of KAF gf flour and probably same ¼ c for KAF wheat flour.
½ tsp (3ml) gf vanilla extract
pinch of salt
½ tsp (3 ml) gf baking powder
No xanthan gum needed
Syrup:
¾ c (180 ml, 6 fl oz) very strong coffee or 1 tbsp (15 ml) instant coffee to ¾ c hot water
2 tbsp (30 ml) sugar or to taste
¼ c (60ml) Irish cream liqueur
Mix together until sugar dissolves.
Topping:
1lb (500g) mascarpone cheese – don't substitute regular cream cheese, it just doesn't taste the same.
2 c (480ml) heavy cream
¼ c (60ml) powdered sugar
¼ c (60ml) Irish Cream liqueur
1. Preheat oven to 375*F
2. In totally grease free bowl whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar.
3. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored. About 4 minutes. The color will not be the normal vibrant yellow to start due to browning color caused by vanilla extract. If you have vanilla sugar you could use that instead. Also the color will not be as creamy white once whisked due to browning color caused by vanilla extract.
4. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Use a large stainless steel spoon and fold in figure of eight motion. Do not over mix since you will be adding flour mix.
4. Mix together flour and baking powder and sift (preferably but not always possible with some gf flour mixes) onto egg mix and gently fold in, scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously.
5. Line a 12 cup muffin/cupcake pan with paper liners. Evenly divide batter among paper cases, reaches about 2/3 full.
6. Bake in oven for about 10 minutes. They won't rise a lot, don't really dome and will be a light golden color. It doesn't matter if you overcook them slightly since you will be pouring coffee syrup onto them.
7. Remove from oven. Pour about 1+1/2 tablespoons of Irish Cream syrup onto each cupcake. There is very little space between top of cupcake and edge of paper liner, so dribble syrup.
8. Once cupcakes are cold. Whip cream, powdered sugar and Irish cream until nearly stiff. Then add Mascarpone cream and whip together until stiff enough to pipe. Pipe on top of cupcakes and dust with cocoa. Green food coloring optional.
9. Refrigerate until ready to serve.
My gf mix:
I use for one cup of GF mix.
½ cup potato starch
¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
2 tbsp sorghum flour: Bob’s Red Mill.
Larger quantity:
1 x 14 oz bag potato starch, which is 3+1/2 cups - that's the size I can buy.
1+3/4 c of Tapioca Starch is 7 oz
Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)
Making about 7 cups total of mix.
