Did you know Tiramisu is said to have originated in Treviso, Italy? It’s a little town near Venice that I didn’t know much about until researching the origins of Tiramisu! I’m excited to share the recipe for these vegan & gluten free tiramisu cupcakes. It’s a small batch recipe and they’re also super easy to whip up: since there are no eggs or butter, you don’t even need a mixer!
Treviso: A Hidden Gem in Italy
Nestled in the heart of Veneto, Treviso is a hidden gem known for its picturesque canals, historic architecture, and of course, its contribution to the iconic Italian dessert, Tiramisu.
The Origins of Tiramisu
Its exact origin is a subject of debate, but there are a few popular theories about how this iconic dessert came into existence:
- Veneto, Italy: Many attribute the creation of tiramisu to the Veneto region in Italy, particularly to the city of Treviso. According to this theory, it was first made in the 1960s at the restaurant “Le Beccherie” in Treviso. The chef, Roberto Linguanotto, is often credited with inventing the dessert. Tiramisu quickly gained popularity and became a staple in Italian cuisine.
- Friuli-Venezia Giulia, Italy: Some people from the Friuli-Venezia Giulia region, which is adjacent to Veneto, claim that tiramisu was born there. They suggest that the dessert existed earlier in their region, but it became widely known after its introduction in Treviso.
- “Tireme su” or “Pick Me Up” Theory: The name “tiramisu” is often translated to “pick me up” or “lift me up” in Italian.The name is believed to refer to the caffeinated ingredients in the dessert, including coffee and sometimes cocoa or chocolate. Tiramisu’s energizing qualities have led to the theory that it was created to boost the spirits of those who enjoyed it.
Regardless of its precise origin, tiramisu has become a globally celebrated dessert, known for its layers of coffee-soaked ladyfingers and a creamy mixture of mascarpone cheese, eggs, sugar, and cocoa. The combination of flavors and textures has made tiramisu a beloved classic that’s enjoyed in restaurants and kitchens around the world.
This cupcake recipe is a classic vegan vanilla cake with a coffee soak, topped with your favorite cream cheese frosting and a dusting of cocoa powder. If you’d prefer a richer coffee flavor, I recommend doubling the coffee soak.
Treviso Tiramisu Cupcake
Ingredients
Method
- Preheat oven to 350℉, and line a cupcake tray with liners. Lightly spray with oil.
- In a measuring cup, mix together the milk and vinegar. Set aside.
- Mix together the dry ingredients.
- Add in the milk and other wet ingredients, and mix for a minute.
- Fill cupcake liners ¾ full, and bake for 16-18 minutes, until toothpick inserted in center comes out clean. Cool on wire racks.
- Mix together ingredients. Level the cupcakes, cutting off the top of each one and set aside. Spoon the coffee soak on each cupcake and place the top back on. Set aside to soak.
- Optional: After about 5-10 minutes, make an indentation in each cupcake and fill with fudge.
- Make your favorite cream cheese frosting recipe. Spoon into piping bags or spread directly onto cupcakes. Garnish by sifting cocoa powder or powdered hot chocolate drink mix on top. I added a chocolate button for a nice finishing touch!
Notes
Making Them Vegan or Dairy-Free
This cake recipe is naturally vegan and dairy free! You just need to substitute a dairy free frosting of your choice. You can whip coconut cream, but it will taste like coconut, which doesn’t make me think “tiramisu.” For this recipe, I recommend choosing a classic vegan vanilla buttercream that uses a vegan butter substitute instead of coconut-based frostings.
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