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Vegan Raspberry Tiramisu Cupcakes

April 30, 2011 by Audra 18 Comments

Vegan Raspberry Tiramisu Cupcakes
There is a secret about these cupcakes guys, they are vegan! Would you believe it? You especially wouldn’t believe it if you tried them, because they were delicious, rich, and full of flavor. I was very hesitant to try vegan baking, but my friend Emily had asked me to make her something and I can’t say no to a baking request! I had also watched the “Cupcake Wars” episode where Chef Chloe wins with this recipe, and had since thought they sounded amazing! It was a great choice as Emily and the rest of my friends loved them!
 
Turns out, though Vegan baking is a whole new science, it wasn’t as hard as I have imagined. And with a great recipe like this- it is probably hard to mess it up. The cake consists of a vanilla cupcake filled with an espresso/amaretto “soaking liquid,” some raspberry sauce and then topped with a fluffy Espresso frosting. If Vegan isn’t your thing- this could easily be made with a regular vanilla cupcake.


Notes: When baking- mine took a little longer than Chloe suggested. Keep an eye on them and bake for 5 minute extra increments. Also- Dark rum could easily be used for Amaretto if you don’t have it or want to buy a large bottle. Enjoy!
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Vegan Raspberry Tiramisu Cupcakes
 
Ingredients
  • *Cupcakes
  • 1½ cup flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup coconut milk
  • ½ cup canola oil
  • 2 tsp. pure vanilla extract
  • 2 tbsp. apple cider vinegar
  • *Soaking Liquid
  • ⅓ cup amaretto (or dark rum.)
  • 1 tbsp. instant espresso powder
  • *Raspberry Sauce
  • 1 cup raspberries (fresh or frozen.)
  • ½ cup agave or sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. lemon juice
  • ⅛ tsp. cinnamon
  • dash of salt.
  • *Frosting
  • 1 tbsp. instant espresso powder. (I used Medaglia D'Oro brand. If you can't find espresso powder, you can use finely ground coffee!)
  • 2 tbsp. amaretto liquor
  • 1 tbsp. pure vanilla
  • ½ cup non hydrogenated shortening. (I used Spectrum Organics brand, but feel free to use any brand you find at your local market. Non- hydrogenated margarine and refined coconut oil could also work.)
  • 4 cups confectioners sugar
  • 2 tbsp water
  • *Garnish (optional)
  • 12 fresh raspberries
  • Sprinkling of espresso powder
Instructions
Cupcakes:
  1. Preheat oven to 350. Sift or whisk together flour, sugar, baking soda and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vanilla and vinegar. Combine the wet and dry mixtures and whisk until thoroughly mixed. Distribute batter into lined cupcake baking pan, and bake for 15-20 minutes.
Soaking Liquid:
  1. Combine amaretto and espresso powder and set aside.
Raspberry Sauce:
  1. In a small saucepan, cook raspberries and agave on medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove pot from heat and mix in vanilla, lemon juice, cinnamon and salt. Taste and adjust sweetness by adding more sugar of needed. Let cool in refrigerator.
Frosting:
  1. Combine espresso powder, amaretto, and vanilla in a small bowl and mix or swirl bowl until espresso has dissolved. (about one minute.) Beat shortening in a large bowl with an electric mixer for about one minute and then gradually add confectioner's sugar. Add the expresso mixture to the frosting a little at a time as you beat it. You may not want to add ALL the espresso mixture depending on the climate and how the frosting looks. Once it becomes desirable consistency, you can stop adding it. If you dump it in all at once it may become runny. If it is too dry (mine was almost crumbly,) add 1 tablespoon of water at a time until desired buttercream consistency is achieved. I beat mine on high for about 5 minutes, scraping down the sides with a spatula often Pipe or frost with a knife.
Assembly:
  1. Using a spoon or knife, cut out a small hole form the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hold of the cupcake, layer approximately 1 tsp of soaking liquid, 1 tbsp of raspberry sauce, and piped frosting on top. Garnish with a raspberry and a sprinkle of espresso powder. Enjoy!
3.5.3251

Filed Under: Cupcakes, Recipes, Vegan Tagged With: Booze, Coffee, Raspberry

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Comments

  1. Epicurean Mom says

    April 30, 2011 at 2:58 pm

    Yummy!! I MUST try these! Thanks for finding me on foodbuzz! I’m your latest follower! You can find me at http://www.epicureanmom.com or FB https://www.facebook.com/pages/Epicurean-Mom/206309979387280 :) So glad I found your blog!

    Reply
  2. deepthi says

    April 30, 2011 at 3:27 pm

    Wow they are looking awesome!!!!! i wanna grab them…..

    Reply
  3. Chef Dennis says

    April 30, 2011 at 6:21 pm

    be still my heart…..just say the word tiramisu and I there! They do look so very very good, its hard to believe what you can make vegan now!

    Reply
  4. Di-licious says

    April 30, 2011 at 10:06 pm

    Unbelievable. They look so ‘un-vegan’. I’ve never used cocnout milk in baking before – is the coconut flavour obvious or does the soaking liquid combat this?

    Reply
  5. Audra says

    April 30, 2011 at 10:28 pm

    Di-licious- I would say it really isn’t very obvious at all. Thought it adds a bit of richness, it isn’t enough to lend the strong coconut flavor! :)

    Reply
  6. thefrugalflambe says

    May 1, 2011 at 12:29 am

    Love love LOVE this recipe. You did such a nice job. And I am always amazed at how you veganize your recipes- brilliant!

    Reply
  7. yasmeen says

    May 1, 2011 at 9:12 am

    love this vegan version, and what a great flavor combination! happy to learn that i can try some more vegan baking for friends – by the looks of this, they’re sure to love.

    Reply
  8. Anonymous says

    May 1, 2011 at 10:57 am

    This looks so delicious!! I can’t wait to try them

    http://whiskbakeeatrepeat.blogspot.com

    Reply
  9. Georgia | The Comfort of Cooking says

    May 1, 2011 at 5:51 pm

    Congrats on your top 9 spot! Your cupcakes look just lovely. Wonderful flavor and so creative. I’m so glad to have found your blog and will be back! :)

    Reply
  10. Kat @ Cupcake Kat says

    May 10, 2011 at 12:55 am

    These look so beautiful and sound delicious

    Reply
  11. Pavani says

    May 21, 2011 at 10:43 pm

    I watched that episode when Chloe won and have been looking for the recipe. Thanks for sharing the recipe and the pics look amazing.

    Reply
  12. Sandra says

    May 28, 2011 at 5:39 am

    Wowwww..my favorite dessert in a cupcake and plus vegan..totally impressed!!!I would love one right now!:)))

    Reply
  13. Lauren says

    September 4, 2011 at 8:11 pm

    Is there anything else I could use as a Soaking Liquid? I don’t drink coffee or liqueur.

    Reply
  14. Audra says

    September 6, 2011 at 4:38 am

    Lauren- without the coffee or liqueur these aren’t quite Tiramisu cupcakes. If you could use decaf espresso that would work. Otherwise, just omit it and make them Vanilla raspberry cupcakes. That would be really great too!

    Reply
  15. Sarah says

    February 21, 2012 at 2:21 pm

    Wow! So so good. I have to admit to being something of a skeptic when it comes to vegan baking, but I was so happy to be proven wrong. The vanilla cupcake is light and spongy with real vanilla flavor (no coconut), and the raspberry and espresso flavor was complex and super tasty. I did substitute coffee liquor for the amaretto just as a personal preference, but left everything else as is. Even non-vegan friends were blown away. Thanks so much for sharing!

    Reply
  16. PolaM says

    May 14, 2012 at 11:46 am

    I was looking up original tiramisu’ recipe and I found yours! It looks amazing!! Care to link up to my newest bloghop on tiramisu’?

    Reply
  17. Audra says

    May 14, 2012 at 1:59 pm

    Sure!

    Reply

Trackbacks

  1. I'm so glad I found this blog. Everything looks delicious. Also, do you know of any vegan tira misu recipes? That used to be one of my favorite desserts. | VeganBlog.org says:
    May 8, 2014 at 1:24 am

    […] some (x)(x)(x)(x)(x) c: glad you like the […]

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