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 (60 ml) of soft unsalted butter
- 3/4 cup (180 ml) of caster sugar
- 2 large free range eggs
- 1 1/2 cups (360 ml) of gluten free self raising flour
- pinch of sea salt
- 1/2 cups (120 ml) of full fat milk
- 1 tbsp of vanilla bean paste
- 1/4 cup (60 ml) of frozen raspberries
For the frosting:
- 1 cup (240 ml) of unsalted butter, cubed and cold, not too soft
- 3 cups (720 ml) of pure icing sugar, sifted
- 1 tsp of vanilla extract - you could substitute this for vanilla bean paste however I didn't want to see the seeds in my icing
- 1 tsp of rose water
- 3-4 drops of rose pink food colouring - this could also be substituted for a 1/4 of a tsp 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.
