gluten free rosewater cupcakes with strawberry & cardamom mascarpone icing

diet, has been on my mind a lot lately. well, generally it always is. not necessarily crash and burn diets…but a change in the way i eat. since i have started the blog, i cook so much…and generally it is with a lot of flour, sugar, cheese, and meat. possibly the four foods i love the most.

i have been experimenting with sweets using almond flour, coconut oil, and honey as the main ingredients.  and they are pretty damn good! so, far i have  made successful cookies, scones, and these cupcakes. however, the frosting does have dairy. baby steps!

i am hoping to do more juicing than i have over the next month or so to experiment after watching fat, sick,and nearly dead (thanks baker bettie!). and cut back on sugar thanks to a 60 minutes episode last weekend. and i need to watch forks over knives too, just to get all the info i can.  i have also been researching the SCD a lot lately and bought a cookbook. i don’t plan on cutting out dairy and meat completely, but trying to find a new way of cooking so that i can still make fun things for the blog, without packing on the pounds!!! yikes! i believe i just gave myself a challenge!

i have a backlog right now of recipes i have already made and need to post, so don’t judge me yet!!! ha!!!

3 cups almond flour

1/2 tsp salt

1/2 tsp baking soda

1/4 cup warmed coconut oil (to warm boil some water and make a double broiler off the heat)

1/2 cup honey ( i used raw honey)

1/2 tablespoon rose water extract

2 eggs

i found the rose water while in london last year…i was so excited and then realized it was made in chicago. you can buy this at speciality food stores or online.

pre-heat oven to 325 degrees. combine wet ingredients and dry ingredients separately. slowly incorporate dry ingredients into the wet. line cupcake tin with 10 cupcake liners and scoop in. i use an ice cream scooper (per barefoot contessa) to make all your cupcakes the same size! bake for 20-25 minutes. or until golden brown and a toothpick comes out clean!

for the icing:

1 container of mascarpone cream

1 cup of heavy cream

1/2 cup diced strawberries

1 tsp cardamom

1tsp vanilla

2 tbsp of raw honey

whip the heavy cream and then add in the mascarpone. next the strawberries until the icing turns pink. and then the honey, vanilla, and cardamom!

if you would like to make an icing without dairy there are several places online you can find one. depending on what you want to eliminate from your diet. the cake part of the cupcake was derived from the  roostblog. you can find lots of really, really yummy recipes here based on the SCD diet. also, her pictures are just lovely!

i made up the icing myself.

the cake itself is pretty good on its own too!! like a muffin!

Published by Dear, Us

Welcome to the bridge where I hope and intend to create a space for ALL the things I do and can't seem to quit. I am a stylist, a creator, a shop owner, a writer, an artist, a mama. Sabina Bloom was born FEB 2021 in a snowstorm and she has an extra special gift on her 21st chromosome. Here you will find us laughing, loving, creating, and navigating Down syndrome and our life together.

10 thoughts on “gluten free rosewater cupcakes with strawberry & cardamom mascarpone icing

  1. these cupcakes look amazing! have you seen julia & julia? your reference to gaining weight for the sake of blogging reminded me of this movie.

  2. these look soooo yummy! I have to make them…stat! I’m not familiar with some of the ingredients, but it’ll be fun getting to know new grub. 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: