Gluten-Free & Dairy-Free Raspberry & Rosewater Cupcakes
Gluten is a protein found in wheat, barley, rye and malt. Gluten-free diet is a diet that doesn’t contain gluten. Gluten triggers an immune reaction in people who have coeliac disease, which it damages the lining of the small intestine, and may affect other parts of the body too. So, gluten-free would mean to have to give up breads, cakes, biscuits, pasta, pizzas.. etc.
For those who are diagnosed with intolerance to gluten may think that their meals could be really boring as food that contains gluten means a no-no. I probably have been ignorant in this area and have been asking what are the substitutes? And what kind of food the sufferers can and cannot eat? Nowadays, there are lots of information available on the internet about gluten-free diet. Though, I have never cooked or featured any gluten-free food on my blog, I thought, perhaps for some of my readers, who may be on gluten-free diet or know any friends or family members that may find this helpful.
Today, I am going to share a recipe. These raspberry & rosewater cupcakes look just as beautiful and scrumptious, good news is that they are totally gluten-free & dairy-free! It is fromGrace Cheetham’snew book: Simply Glutten-Free and Dairy-Free: Inspiringly Easy and Truly Delicious Recipes, which has just been published not too long ago. Grace Cheetham is passionate about great food and allergy-free living, Grace also writes a blog, called Gluten Diary Free, which is definitely is great source of inspirations for those who are on gluten-free diet. She provides tailored recipe plans, advice and information on all aspects of allergy diets.
In Grace’s new book, she reveals that it’s possible to make wonderful gluten-free and dairy-free food easily. Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or if you are celiac, this book will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. With power-packed breakfasts such as Brioche with Caramelized Peaches, sustaining lunches such as Artichoke, Parma Ham & Olive Pizza and delicious dinners such as Salmon en Croute or Lasagne, as well as sweet treats such as Chocolate Fondant, here are tried and tested recipes for you to cook for yourself, your family and your friends – and all stress-free! You can purchase Grace’s latest book on Amazon UK and Amazon US.
Gluten-Free & Diary-Free Raspberry & Rosewater Cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
150g/5½oz dairy-free margarine
125g/4½oz/¾ cup fruit sugar or caster sugar
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
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.