Guilt-less Desserts & Treats for your Family

Tiramisu Cupcakes

Tiramisu Cupcakes (8)

Tomorrow is my birthday. I turn 35. I don’t know what 35 is supposed to feel like; old, wrinkly, senile?
I don’t really feel any different to when I turned 25. Sure, I can’t stay up past 11pm any more and one drink would send me over the edge. My bones do ache and groan on a cold morning and there are lines on my face where there used to be none. I guess my body knows I’m ageing, but my mind is still dancing to the Back Street Boys on a podium.

My only real barometer for age is my mother. When my mum was 35 I was 12 years old. I don’t remember thinking she was a young mum (although now in hindsight and compared to me she was) or a cool mum but that may have been more about my impending adolescent self than my mum. Like all (almost) teenagers I thought my parents were “so old”; but were they? If they were then does that make me “so old” now? Should I be reading Mills and Boon rather than running in the mud? Do I need to trade in my denim mini skirt for a floral blouse and corduroy full length skirt?!

How do you know when you are old… and does it really matter?

Tomorrow I am 35; today I am 34. The only difference will be that I have been on this earth for 24 more hours. Your age should not dictate the life that you lead. I am fitter, stronger and healthier now than I ever was in my 20’s. I am much smarter and more confident to be able to live the life I want. Age has brought me wisdom, a new outlook on life and well toned quads. It has also brought me crows feet, facial baggage and a clicky left knee but let’s focus on the good things about getting older!

Of course birthdays mean cake (all day cake in our house thanks to our Birthday breakfast dessert buffet tradition) and for a dessert blogger it’s always a struggle to decide which cake to cook. This is why we normally end up with at least 3 desserts and a pot belly.

Tiramisu Cupcakes (5)

I recently brought you a Tiramisu Cake after a reader requested a nut free, dairy free Tiramisu recipe. After nailing the flavour (I ate a lot of the Tiramisu in order to be able to make such a bold statement!) the next obvious creation was the Tiramisu Cupcake. I’m not a coffee fan so Tiramisu Cupcakes have never been on my radar, but holy cow they are now. Why? The Marscarpone Frosting.

Making your own Marscarpone is a labour of love, but just like all labours it’s worth it in the end. Adding Marscarpone to the Coconut Cream results in a sweet, slightly tart, fresh frosting that is strong enough to be piped onto the cupcake and hold it’s shape. Don’t be surprised if the all the frosting goes first… even before you pipe it onto the cupcake!

These Tiramisu Cupcakes are Gluten Free, Dairy Free, Nut Free, Refined Sugar Free and made from Paleo Friendly ingredients.

Tiramisu Cupcakes (9)

Tiramisu Cupcakes (10)  


Prep Time5 mins
Cook Time15 mins
Total Time2 d 20 mins
Servings: 125



  • 1 400 ml Can Coconut Cream/Milk
  • 2 teaspoons Lemon Juice


  • Candy Thermometer
  • Sieve/Strainer
  • Cheese Cloth/Tea Towel/Paper Towel



  • Place an opened can of coconut cream or milk in the fridge overnight (the milk may require up to 24 hours to thicken). The cream/milk will thicken on the top of the can.
  • Scoop the thicken cream from the can, discarding the watery remains, into a heatproof glass bowl. Measure the amount of cream that is used.
  • 1/2 fill a saucepan with water and bring to a boil. Reduce the temperature to medium and allow the water to simmer.
  • Place the cream bowl over the saucepan of water (a double basin) making sure the bowl isn't touching the water. Place a candy thermometer in the cream and bring it to 80-85C/176-185F. If you don't have a candy thermometer this the point when the cream is quite warm to the touch and before it starts to boil.
  • Add the lemon juice. For 1 1/2 cups of cream (which is how much I get from 1 400ml can) 2 teaspoons of lemon juice are required. Alter the lemon juice depending on the amount of cream you have (eg 1 cup cream 1 1/3 teaspoon lemon juice). Stir the lemon juice through.
  • Maintain the cream temperature at 80-85C/176-185F for 5 minutes. This may require the stove temperature to be altered.
  • Remove the cream bowl from the saucepan and allow to cool.
  • Meanwhile, prepare the sieve.
  • Place a piece of cheesecloth, a tea towel or paper towel over a fine weaved sieve (I used a kitchen strainer) and place the sieve over a bowl.
  • Pour the cooled cream into the lined sieve and place in the fridge for 24 hours.
  • After 24 hours the marscarpone cream will be thickened and glossy.
  • Transfer to a container and keep refrigerated. The marscarpone cream will keep for up to 3-5 days.


Adapted from Not Quite Nigella

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