1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar
1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.
for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder
2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.
for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt
3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.
Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake.
for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar
4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired.
Makes approximately 12 cupcakes
