I spend this past Saturday with my good friend and fellow blogger Lauren making cupcakes! She eats gluten free and was excited to try a new recipe, so I stuck around to help and see how it all turned out. The overall consensus was that they were delicious!
Gluten-Free Rosewater Cupcakes adapted from here
Makes about 10 cupcakes
– 3 cups blanched almond flour – we used Bob’s Red Mill
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 cup coconut oil, melted
– 1/2 cup raw honey
– 3 eggs
– 2 teaspoons vanilla extract
– 1 teaspoon rosewater – we used Alwadi
Preheat your oven to 325 degrees fahrenheit and position a rack in the center. Line a cupcake pan with 10 cupcake liners. In a large bowl, mix the dry ingredients. In a separate bowl, whisk the wet ingredients until smooth. Combine the wet with the dry and stir until just combined. Scoop the batter evenly into the lined cupcake tins. Bake for 25-27 minutes, until a toothpick comes out clean and they are golden brown on top. Remove from the pan and let cool completely before frosting.
– 1 cup heavy whipping cream
– 1/2 teaspoon rosewater
– Raw honey to taste (we used around 2 tablespoons)
Place metal bowl and whisk attachment into the freezer for 5-10 minutes, or until it’s sufficiently cold. Once cold, pour in cream and set your mixer to medium-high. After a minute or two, add in rosewater and honey, and beat until stiff peaks form. Spread frosting on cooled cupcakes and top with sprinkles, if you’d like (the gold was adorable on the crisp white!).
Lauren mentioned that gluten-free cakes have a tendency to not keep their shape and their texture can be a little crumbly, but the cupcakes were holding together perfectly! As demonstrated after 2 delicious bites…
Our little helper Penny!