Raspberry & rosewater cupcakes


These gluten-free cupcakes are truly indulgent and heavenly! The ground almonds make them deliciously light and moist, and they’re covered with a thick, silky rosewater-flavoured frosting.

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

Preparation time 15 minutes Cooking time 25 minutes Makes 12

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

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.

related ingredients: baking powder, flaxseed oil, fruit sugar, olive oil margarine, rice flour, xanthum gum

2 thoughts on “Raspberry & rosewater cupcakes

    1. Hi Tan,
      Lovely to hear from you. The Nielsen-Massey Rosewater is certified gluten-free.
      Hope you enjoy the cupcakes!
      All best,

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