Vegan Rose Cupcakes
These beautifully light and fluffy gluten free rose cupcakes are the perfect gift, celebration cupcakes or teatime treats. The delicate rose scent and taste make these cupcakes extra special and you feel like you’re having a real treat. These are also dairy free and egg free as well as gluten free (vegan) but you can chose to use unsalted butter if you wish.
Servings: 4 large cupcakes
Calories: 605kcal
Ingredients
For the Rose Cupcake
- 180 g gluten free self raising flour
- 125 g caster sugar
- 40 ml oil (I use vegetable or sunflower) I use vegetable or sunflower
- 40 ml rose water
- 40 ml dairy free milk I use soya milk
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp apple cider vinegar or lemon juice optional but does add extra rise
- ½ tsp psyllium husk powder (optional) optional but does help bind
For the Rose Buttercream
- 35 g butter or butter alternative (I use Flora plant butter) I use Pure blocks of 'butter'
- 2 tbsp rose water
- 200 g icing/confectioners sugar (confectioners sugar)
- pink food colouring optional
Instructions
To make your Rose Cupcakes
- In a large bowl or mixer, beat together the oil, dairy free milk, sugar, vinegar (if using) and rose water until light in colour.
- Now add the dry ingredients. The flour, baking powder, bicarbonate of soda and psyllium husk powder (if using) and beat again to a smooth batter that drops off the spoon easily.NOTE: don't worry, it will look rather sloppy.
- Add 4 large cupcake cases (or 6 medium ones) to your cupcake/muffin tin. I actually double up my cases as this looks nice and helps to insulate). Spoon the batter evenly into each case. The cases should fill up nearly all the way - this is why you need large cupcake cases!
- Pop into a preheated oven at 200°C | 180°C Fan | 400°F | Gas 6 for 25 minutes.TOP TIP: as these cupcakes rise like mini souffles I stick a cocktail stick into the sides to check they're cooked through.
- 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.
To make the Rose Buttercream
- Cream together the three ingredients until you have a manageable light coloured buttercream. Add food colour if you wish, or follow my instructions in the post to create a two tone butter cream.
- Scoop your buttercream into a piping bag with a nozzle of your choice and pipe liberally onto each of the 4 cupcakes.
- Finally decorate with edible flowers, Turkish delight, drizzles of white chocolate or whatever takes your fancy.
Nutrition
Calories: 605kcal | Carbohydrates: 111g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 132mg | Potassium: 43mg | Fiber: 5g | Sugar: 82g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg