This past Saturday, Christa joined me in my kitchen for an afternoon of baking. As I mixed and poured, she photographed. We both (happily) took on the role of taste-tester after all was said and done.
As a general rule, adapting something to be gluten-free often means sacrificing flavor, texture, or appearance (and sometimes all three). But these cupcakes are the real deal. By using honey, they achieve just the right amount of sweetness. The almond flour and coconut oil keep things from being dry and crumbly. On their own, they're perfectly suitable for breakfast or a quick snack. If you want to take them into dessert territory, top them with a decadent rosewater whipped cream.
Gluten-Free Rosewater Cupcakes adapted from here
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
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.
Rosewater Whipped Cream 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.
All photos by Christa Tubach.