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Gluten-Free & Dairy-Free Raspberry & Rosewater Cupcakes

April 10, 2011 by jason 2 Comments

gluten-free_dairy-free_raspberry_rosewater_cupcake

gluten-free_dairy-free_raspberry_rosewater_cupcake

These gluten-free cupcakes are truly indulgent and heavenly! The mixture is incredibly simple – just a combination of rice flour and ground almonds, along with the dairy-free margarine, sugar, eggs, gluten-free baking powder and xanthan gum. I think you have to be careful when you use ground almonds in baking – that you don’t use too much because I find they dominate and leave a slightly sticky taste at the back of your mouth otherwise. Here I’ve balanced the ground almonds with the same amount of rice flour and then I’ve added raspberries to the mixture – and these add moistness and texture, as well as a lovely berry taste. And then I’ve made a rosewater frosting with soya cream cheese. This is the image used on the cover of my new book, Simply Gluten-Free & Dairy-Free – and I think these cupcakes sum up the book – incredibly simple to make and truly delicious.

* gluten-free, dairy-free, yeast-free, citrus-free

5 from 1 reviews
Gluten-Free & Dairy-Free Raspberry & Rosewater Cupcakes
 
Print
Prep time
15 mins
Cooking time
25 mins
Total time
40 mins
 
Author: Grace Cheetham
Recipe type: Teas/Snacks
Serves: 12
Ingredients
  • 150g/5½oz dairy-free margarine, softened
  • 125g/4½oz/¾ cup fruit sugar or caster sugar
  • 3 eggs
  • 75g/2½oz/heaped ¹⁄₃ cup rice flour
  • 1 tsp gluten-free baking powder
  • scant ½ tsp xanthan gum
  • 75g/2½oz/scant ¾ cup ground almonds
  • 100g/3½oz/scant 1 cup raspberries, lightly mashed, plus 12 to decorate
  • Rosewater Frosting:
  • 25g/1oz dairy-free margarine
  • 75g/2½oz/¹⁄₃ cup soya cream cheese
  • 1 tsp rosewater
  • 85g/3oz/½ cup fruit sugar or caster sugar
Method
  1. Preheat the oven to 180°C/350°F/gas 4 and arrange 12 paper cupcake cases in a bun tin. To make the frosting, put the dairy-free margarine, soya cream cheese and rosewater in a mixing bowl and beat, using a whisk or hand-held electric mixer, until smooth. Add the sugar, a little at a time, and beat until light and fluffy. Cover and chill in the fridge for 30 minutes.
  2. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time, until well mixed.
  3. Sift the rice flour, gluten-free baking powder and xanthan gum into the mixture. Quickly fold in the ground almonds, using a spoon, then gently fold in the raspberries. Mix well, but take care not to overmix. Divide the mixture evenly into the cupcake cases.
  4. Bake for 18–20 minutes, until golden brown and well risen and a skewer inserted in the centre comes out clean. Remove from the oven and turn out of the tin, then transfer to a wire rack and leave to cool completely.
  5. Spread a little of the frosting over each cupcake, top with a raspberry and serve.
3.2.2929

 

 

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Filed Under: Cakes, Entertaining, Featured Posts, Quick and Easy Recipes, Teas/Snacks Tagged With: dairy-free, fruit sugar, gluten-free, gluten-free baking powder, ground almonds, raspberry and rosewater cupcakes, rice flour, rosewater, soya cream cheese, xanthan gum

Previous Post: « Gluten-Free & Dairy-Free Chocolate Birthday Cake
Next Post: Gluten-Free & Dairy-Free Blueberry & Lime Cheesecake »

Reader Interactions

Comments

  1. Jenny B (@jennygymbunny)

    March 5, 2012 at 9:06 am

    Do you think this would work as a large cake rather than cupcakes?

    Reply
  2. gracecheetham

    March 5, 2012 at 3:16 pm

    Hi Jenny, That’s a lovely idea. Off the top of my head, I think it would (but I can’t promise!) Post a picture of it, will you?! All best, Gracex

    Reply

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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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