Tiramisù cupcakes from Vegan Cupcakes Take Over the World: Over 50 Dairy-Free Recipes for Cupcakes That Rule by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LFL on May 15, 2021

    5 stars. HANDS DOWN the best cupcake I've made from this book and the best cupcake I've made in my life. We adore them and have made them so many times that the pages their components are on has detached from my second print copy of this cookbook (copy #1 fell apart long ago). The first time I made them, I looked askance at the cream cheese frosting, but it's terrific in this recipe. There is only 1/4 cup cream cheese to 1/4 cup earth balance and 2 C confectioners' sugar so even Tofutti cheese works great in this recipe. These cupcakes are so worth making for anyone who loves tiramisu, and worth trying even if you don't. My only caution would be to use real Kahlua and not an off-brand-- it makes such a difference to the flavor.

  • imaluckyducky on June 23, 2013

    These can be a pain in the neck to make, and may not look as pretty as the pictures the first time around (I suck at cutting out a hole for the filling :( ). However, these cupcakes are amazing! Not too sweet, not too boozy (although you can remedy that!).

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