I’ve made my Gluten Free Rose Cupcakes just in time for Mother’s Day but these have gone down so well in the Glutarama house hold whilst I’ve been developing them that these are going to become a staple go-to cupcake recipe. In fact, I think this is Bethany’s favourite bake which is thrilling because she is my hardest critic.
The addition of rose water makes these fluffy and light cupcakes smell so aromatic, they actually smell like a botanical garden. In fact while I think about it, it’s just as if you’re gifting your mum both cupcakes and a bunch of flowers at the same time. For anyone who likes Turkish Delight, you’ll be familiar with the aroma as this is the main ingredient in the Turkish delicacy, next to sugar that is.
I adore Turkish Delight. So these Rose Cupcakes are like a bite of heaven for me, I’m really not exaggerating. Remember those Flake adverts with the woman in a gondola eating the crumbliest, flakiest chocolate in the world and relaxing back…yeah, one of those moments, I just need a gondola, a river and a handsome chap to steer me (in silence, don’t want him to spoil the moment)
….Did I drift off there? Sorry about that, back now!
I haven’t managed to make these vegan yet, but making them dairy free and gluten free as I have done here is simple and I’ve neither compromised on taste nor texture. Obviously as these have been made for a celebration of Motherhood I’ve spent some time on the decoration. I say I’ve spent time, it really was no bother at all and the sugared rose petals are the perfect way to top these gluten free rose cupcakes.
I’d be interested to know if anyone has any tips on how to make sugared flowers without the use of egg white actually so that I can make these and enjoy them (gondola style) without the bloated belly aftermath. Please pop your tips and ideas in the comments below, I’m always keen for feedback and ideas.
What other recipes are there that use Rose Water and where does it originate?
Rose Water use in cooking, medicine and perfume dates back centuries and is documented to have many uses both edible and medicinal by the ancient Greeks and Romans. As mentioned above a familiar use is in Turkish Delight but it is also used in baklava, rice pudding, nougat and ice cream. Rose Water was actually as commonly used as vanilla is now, until vanilla flavouring became popular in the 19th Century. Did you know that it’s also long been used in a Yorkshire regional dish called the Yorkshire Curd Tart.
I had no idea of the numerous other uses for rose water so I for one will be experimenting more with this, my new favourite ingredient. Let’s see what I come up with shall we!
Other recipes that are similar to my Gluten Free Rose Cupcakes
Hold onto your hats readers, I’ve got a treat for you; how about these Aquafaba Meringues with Rose Water, Pistachio and Raspberry, quite a mouthful to say agreed but goodness would I love to get my chops around some of these, Mandy from Veggielicious has mastered the no egg meringue and what better way to accompany them with these three glorious ingredients.
Okay, so this isn’t rose water flavoured but as the alternative perfect celebration cake you may want to consider making my light and airy Victoria Sponge Gateau with fresh cream and strawberries.
Back to rose water and how about the sound of Pistachio and Rose Macaroons with Crushed Raspberry Cream, these flavours seem to complement each other really well as this is a popular combination but sandwiching two delicious macaroons with rose scented cream sounds utterly divine. This heavenly creation was developed by the talented Gluten Free Alchemist
- 100 g caster sugar
- 100 g dairy free spread I used Pure
- 4 tbsp rose water
- 2 eggs
- 200 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 60 g dairy free spread
- 5 tbsp rose water
- 800 g icing sugar
- 1 egg white
- 2 tbsp caster sugar
- 8 rose petals or more if you wish
- 50 g white dairy free chocolate
- Before you start to make your cupcakes, you’ll need to egg wash and coat your rose petals to give them time to dry out.
- To make your sugar rose petals simply separate an egg (save the yolk for another recipe, don’t waste it). Pick some petals out of a rose and dip into the egg white, wipe off any excess white using the side of your dish or bowl and then dip into a bowl of caster sugar. Tap off any excess sugar and leave to dry out on some baking paper. The drying time can take up to an hour depending on how well you wiped off the excess egg white
- In a large bowl or mixer, beat together the egg, dairy free spread, sugar and rose water until light in colour.
- Add the flour, baking powder and bicarbonate of soda and beat again to a smooth batter that drops off the spoon easily.
- Add 8 cupcake cases to your cupcake/muffin tin and spoon the batter evenly into each case. The cases should fill up half way (assuming you have used large cupcake cases)
- Pop into a preheated oven at 200°C/180°C Fan for 18-20 minutes, check after 18 by pressing your finger into a cupcake, if it gives with a slight bounce then it’s ready.
- Remove from the oven and once cool enough take the cupcakes out of the tin and transfer to a cooling rack, allow to cool completely.
- Cream together the three ingredients until you have a manageable light coloured buttercream.
- Scoop your buttercream into a piping bag with a nozzle of your choice and pipe liberally onto each of the 8 cupcakes.
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And one last thing! I’ve linked my Gluten Free Rose Cupcakes with these other awesome bloggers pages, go check them out
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