Light, fluffy and decadently flavoured with chocolate and coffee these Tiramisu cupcakes are a healthy and heavenly treat.
This recipe is part of our 28 Day Weight Loss Challenge. View FREE Sugar guide here for all the up to date information on what you need to know about reducing sugar in your daily life.
Ingredients (Makes 6 serves)
2 teaspoons instant decaffeinated coffee (8 grams)- 1.5 teaspoons cacao/cocoa powder (3 grams)
- 1/3 cup reduced-fat milk of choice (85 mls)
- 2 tablespoons water (40 mls)
- 2 tablespoons butter (32 grams)
- 1/4 teaspoon salt (0.25 grams)
- 1 teaspoon vanilla extract (4 mls)
- 1/2 cup finely chopped pitted, dried dates (85 grams)
- 2 free-range eggs (100 grams)
- 1 cup wholemeal self-raising flour (120 grams)
- 1 tablespoon maple syrup (20 mls)
- 1/3 cup reduced-fat ricotta cheese (80 grams)
Method
- Preheat oven to 160C and line or lightly grease 6 holes of a muffin tray.
- In a blender or food processor pulse ricotta and maple syrup until smooth and thick. Refrigerate until needed.
- In a small saucepan over a medium heat place the coffee, 1 teaspoon of the cacao/cocoa, milk, water and dates. Stir well, bring to a simmer and then remove from heat immediately. Add butter and vanilla. Stir until the butter melts, then set aside for 10 minutes until dates have softened and mixture has cooled slightly.
- In a large bowl, whisk the eggs for a minute until pale, slowly pour in date mixture, whisking constantly. Sift over flour and salt and stir batter until well combined.
- Divide batter into prepared tin and bake for 18 – 20 minutes or until a skewer comes out clean when inserted into the centre.
- Remove from the tin and cool completely on a rack. Spread with ricotta and maple frosting and dust with remaining cacao/cocoa to serve.
- 1 cupcake is 1 serve. Store leftovers in an airtight container in the fridge for 3-4 days.
