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
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These elegant gluten-free cupcakes combine the delicate flavors of rosewater and fresh raspberries for a sophisticated treat that’s both beautiful and delicious.
Ingredients
Cake
- 1/4 cup of soft unsalted butter
- 3/4 cup of caster sugar
- 2 large free range eggs
- 1 1/2 cups of gluten free self raising flour
- pinch of sea salt
- 1/2 cups of full fat milk
- 1 tablespoon of vanilla bean paste
- 1/4 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 1/4 of a teaspoon of freeze dried beetroot powder if you are wanting to take a more natural approach.
- dash of milk
Instructions
- Preheat the oven to 160°C (320°F) fan-forced. Line a muffin or cupcake pan with liners.
- Cream the butter, sugar, and vanilla bean paste together in a bowl until the mixture is pale and creamy.
- Add the eggs one at a time, beating well after each addition until fully combined.
- Gently fold in the gluten-free self-raising flour and a pinch of sea salt, alternating with the milk, until the batter is smooth.
- Stir in the rosewater and fold in the fresh raspberries carefully to avoid crushing them.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, garnish with extra raspberries and edible rose petals before serving.
Notes
These cupcakes are perfect for special occasions like birthdays or tea parties. Store them in an airtight container for up to 3 days. If you can’t find fresh raspberries, frozen ones can be used but may add extra moisture to the batter. Adjust the rosewater to taste, as it can be quite strong.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18
- Sodium: 120
- Fat: 9
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
Can I substitute the rose water with something else?
Yes, you can use vanilla extract or almond extract for a different flavor profile, but it will change the overall taste of the cupcakes.
What type of gluten-free flour works best for these cupcakes?
A good gluten-free all-purpose flour blend that contains xanthan gum should work well for this recipe.
How can I enhance the raspberry flavor in the cupcakes?
You can add more fresh raspberries to the batter or use raspberry puree swirled into the frosting for an extra burst of flavor.
