coffee Archives - Pastel Bakery: Gluten Free Desserts

Ode to my Coffee Maker

This past weekend you left me,
With an empty cup in hand.
No warning sign, no goodbye,
After all these years I ask ‘why?’

I promised myself I wouldn’t cry,
I promised myself I would move on.
And so I bought a replacement,
But it’s not the same.

You were good to me,
You made a damn good cup o’ joe.
And to honour you my friend,
I made you these Gluten Free Dairy Free Tiramisu Cupcakes.
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Moist and fluffy they were,
With a hint of mocha added.
Covered with a light whipped topping,
With notes of smooth coffee shining through.

I know you would have wanted to be a part of this,
But alas, it wasn’t meant to be.
I will go on, and share this recipe with all,
Goodbye old friend.

Tiramisu Cupcakes

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

A moist cupcake with hints of coffee and cocoa. No one will be able to resist this gluten free, dairy free version of this classic Italian dessert! Whipped Topping adapted from Deseos Sin Gluten

Ingredients

For Cupcakes:

1/3 cup almond milk
1 1/2 tsp instant coffee
1/4 tsp unsweetened cocoa
1/2 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
3/4 cup brown sugar
1/4 cup granulated white sugar
3 eggs, room temperature
1 tsp pure vanilla paste (or extract)
3/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1/2 tbsp baking powder

For Cafe au Lait Whipped Topping:

1 1/2 cup Nutri-Whip Whipped Topping
6 tbsp icing sugar
2 tsp instant coffee
Dark chocolate for decorating (optional)

Method

For Cupcakes:
Warm up milk in microwaveable cup for about 30 sec. Add coffee and cocoa, stirring to dissolve. Set aside and let cool.
Combine dry ingredients in a medium bowl and set aside.
Preheat oven to 350°F and line cupcake trays.
Beat dairy free spread and sugar in bowl of mixer, until light and fluffy (about 2 min).
Add eggs one at a time mixing well after each addition. Add vanilla and mix.
Add flour and milk, alternating between each, and mix well.
Fill liners about 2/3 full and bake for 22 minutes or until cupcakes spring back when touched gently in the centre.
Let cool in pan for 2 min, before transferring to wire racks to cool completely.

For Cafe au Lait Whipped Topping:

Warm up 1/4 cup Nutri-Whip in microwaveable cup for about 30 sec. Add coffee and stir to dissolve. Let cool.
In bowl of mixer using wire attachment, add remaining Nutri-Whip along with coffee and beat on med-high until mixture begins to thicken (about 3 min).
Add 3 tbsp of icing sugar.
Continue beating for 1 minute, then add remaining 3 tbsp of icing sugar.
Beat well until thick ribbons form.
Best used immediately, or you can refrigerate in airtight container for up to 3 days.
You can choose to garnish the finished cupcake with grated dark chocolate.

Notes

The whipped topping recipe will make more than enough to frost 16 cupcakes. This recipe makes about 1 1/2 cups so you will have leftovers...maybe for eating with a spoon :)

http://www.pastelbakery.ca/gluten-free-dairy-free-tiramisu-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

It’s choctastic! It’s the best of both worlds – rich and delicious chocolate paired with freshly brewed bold espresso. The perfect pick me up torte! And the best part is that it’s gluten free!

Is it possible to have too much chocolate or too much espresso in one day? Maybe, but then of course there’s nothing wrong with occasionally indulging yourself…just a little bit. Nothing’s wrong with that, right?

It was nice to see a gluten free feature on a local recipe tv show (Best Recipes Ever). The recipe originally called for ground walnuts, but I chose to switch it over to ground almonds, mainly because I prefer the taste and texture of ground almond. I also swapped some of the granulated sugar for brown sugar, hoping to provide a bit more depth to the final product.

I must be honest though and confess that I did run into a little mishap while whisking the cocoa into the melted margarine/espresso mixture. Of course, as usual, I tried doing too many things at once, and well, I didn’t notice (until it was too late), that my mixture was slightly boiling, which of course resulted in a lumpy cocoa mess. Ugh! And it was definitely messy alright! I tried whisking and whisking it back to smooth. Maybe, just maybe, by some chance I’d be lucky enough and I could save it (which really, I knew I couldn’t but let’s face it, I was just humouring myself). After many minutes of melted margarine flying all over my stovetop, I finally gave in to defeat and stopped. However, even though it was lumpy, I still went through with the recipe (at this point, I wasn’t about to give up!), and in the end it still turned out to be a deliciously moist torte. So lesson be learned – don’t give up and see it through to the end because you just never know, it may all work out

I topped off my cake with a dusting of confectioners’ sugar and pomegranate seeds, which complemented it nicely. This chocolately cake with a hint of espresso is surprisingly light. So for that reason, I say, indulge with a piece…or two, or three
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Pure deliciousness!

Here is the recipe…enjoy!

Chocolate Espresso Torte

Prep Time: 10 minutes

Bake Time: 30 minutes

Makes: 10 servings

Recipe adapted from Best Recipes Ever

Ingredients

1 cup (250 mL) almond flour (or blanched ground almonds)
3/4 cup brown sugar
1/2 cup granulated sugar
2 tbsp (30 mL) potato starch
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) butter or margarine
1/4 cup (60 mL) brewed espresso or very strong coffee
1 cup (250 mL) cocoa powder
4 eggs, separated
Confectioners’ sugar for dusting top of baked cake (optional)

Method

Preheat oven to 350°F. Grease 8” cake pan and set aside (you can also divide the mix into 2 pans is you prefer).
In bowl, combine almond flour with 1 tbsp of the granulated sugar, potato starch, cinnamon and salt. Set aside.
In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool. Meanwhile, in bowl of mixer using paddle attachment, beat egg yolks with brown sugar until thick and pale. Beat in chocolate mixture. Stir into almond mixture.
In bowl of mixer using whisk attachment, beat egg whites until soft peaks form. Beat in remaining granulated sugar, 1 tbsp at a time, until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining whites. Scrape into prepared pan. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 30 min. Let cool in pan on rack for 10 minutes before removing from pan and transferring to wire rack to cool completely. Dust top of cake with confectioners’ sugar if desired.

http://www.pastelbakery.ca/gluten-free-chocolate-espresso-torte/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

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