Gluten Free Raspberry and Rose Cupcakes

Raspberries and rosewater make an elegant cupcake that isn’t overpowering and still feels special and beautiful, even though it is gluten free.
By Lolly

red rose

I made these last night as a birthday cake alternative for my mother-in-law. I think gluten free food needs to be pretty and not have such a stigma attached to it as being boring. What’s prettier than a red rose? I find them seductively beautiful; the smell, the velvety feel of their petals, the deep pigment rich colour, the sacred geometry of the petal design.

Personally, I love the flavour of rose, however I can find it over powering by itself, but when paired with berries, herbs, and some citrus, it just takes it to another level of complexity. I have used rose-water before in my recipes, but I wanted to try something a little more fun.

Gluten Free Raspberry and Rose Cupcakes
 
Author:
Recipe Type: Baking, Cake
Ingredients
Cake
  • ¼ cup of soft unsalted butter
  • ¾ cup of caster sugar
  • 2 large free range eggs
  • 1½ cups of gluten free self raising flour
  • pinch of sea salt
  • ½ cups of full fat milk
  • 1 tablespoon of vanilla bean paste
  • ¼ cup of frozen raspberries
For the frosting:
  • 1 cup of unsalted butter, cubed and cold, not too soft
  • 3 cups of pure icing sugar, sifted
  • 1 teaspoon of vanilla extract – you could substitute this for vanilla bean paste however I didn’t want to see the seeds in my icing
  • 1 teaspoon of rose water
  • 3-4 drops of rose pink food colouring – this could also be substituted for a ¼ of a teaspoon of freeze dried beetroot powder if you are wanting to take a more natural approach.
  • dash of milk
Instructions
  1. Pre-heat oven to 160*C [fan forced] (320F)
  2. Line a muffin or cupcake pan with liners.
  3. Cream the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time until combined. Add the milk and half the flour and mix until uniform. Add the remaining flour and salt and continue mixing for 1minute.
  4. Stir through the frozen berries, and prepare your cupcake liners.
  5. To avoid overfilling, only fill the liners half way.
  6. Bake for 13-15minutes.
  7. Remove from the oven and allow to cool.
To make the frosting:
  1. Beat the butter until smooth for a few minutes using a paddle attachment in a standing mixer.
  2. Add the 3cups of icing sugar and mix on low for 1minute until combined.
  3. Pop in your rose-water, colour, vanilla and milk and mix on a high speed for 3-4 minutes. If your mixture is too wet, add extra icing sugar, to stiff? add a little more milk.
  4. Scoop a couple of scoops into a piping bag fitted with a nozzle; pipe your desired shape onto your cupcakes.
  5. Devour.

rose cupcake

Lolly

Food Lover. Food Blogger. Chef. Mother. Lover. Free Spirit. Ever Evolving… Lauren Tangey thinks food is exciting and not to mention versatile. It’s time to get back to basics. It’s time to get involved in the food we eat.

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