This dish is definitely primal (no grains or processed sugar to be found here). It's also kid-friendly (my boys gobbled them up!). I'll admit, though, that I struggled a bit with what exactly to call my bready, cheesecake-frosting dessert. There's no coffee or rum so it's not really tiramisu. The dense cake seems more on the side of a biscuit than an airy birthday treat. I eventually landed on “tiramisu cupcakes” because that's what came into my head when I bit into them. Layers of a marscapone-like cream concoction converging with buttery bread and bittersweet chocolate.
Best of all, these tiramisu cupcakes are the perfect size to put into clear SOLO cups, making them the ideal takeaway for a busy holiday bash!
Sidekick had the misfortune of being born between Halloween and Thanksgiving. A time when people are way too busy to fully commit to any events with a real timetable. I've learned that birthday parties this time of year only work if we make them sort of an open house extravaganza. Casual activities and snacking as opposed to a sit-down orchestrated shindig.
So instead of a birthday cake, my sweet little man gets cupcakes. That way everyone can leave with a treat. Doesn't matter what time they arrive or have to scoot off to their next seasonal thing.
I make his cupcakes extra-special since he deserves something just a little bit over-the-top and memorable. After all, we're competing for attention between witches and ghosts, turkeys and reindeer and Santa. Hence, this time around, tiramisu cupcakes!
Grab-and-Go Tiramisu Cupcakes
Tiramisu Cupcakes
Layers of a marscapone-like cream concoction converging with buttery bread and bittersweet chocolate.
Ingredients
Ladyfinger Cupcakes
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 large eggs
- 1/2 cup palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
Almond Cheesecake Frosting
- 1/4 cup sour cream
- 1/2 cup cream cheese
- 1/8 cup honey
- 1/4 Tbsp vanilla extract
- 1/2 tsp almond extract
- 1/8 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Mix together coconut flour, salt and baking soda.
- Beat in eggs, shortening, honey and vanilla.
- Grease a cupcake pan with extra shortening and fill each space with 1/4 cup of batter.
- Bake for 18-20 minutes, until brown.
- Cool cupcakes and slice in half.
- Cream together frosting ingredients.
- Layer on a plate or in a clear SOLO cup half of the cupcake, a tablespoon of frosting, cupcake top and another tablespoon of frosting.
- Shave chocolate bar on top.
Nutrition Information:
Yield:
8Serving Size:
1 cupcakeAmount Per Serving: Calories: 297Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 112mgSodium: 229mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 6g
I love the convenience of SOLO cups wrapped with a little cellophane for our tiramisu cupcakes (you can check out more party ideas on SOLO’s Pinterest page). They're the only squared cups on the market, and they always sit up reliably. No knocking down THIS tiramisu cupcake display. They also have different colored cups as well as ones that allow guests to peel a label off and scratch their name on them.
SOLO also makes paper, heavy duty and premium strength party products. We use their decorative plates because they make an impression without leaving me with a mess to clean up. Win!
Are you hosting any holiday get-togethers or office parties this season? Try these tiramisu cupcakes for an easy (but totally impressive) individual dessert that kids and adults will both enjoy.
