Gluten Free Vanilla Raspberry Cupcakes

Super quick and easy gluten free vanilla cupcakes, with a hidden raspberry compote filling and topped with soft raspberry buttercream.

I will be the first to admit that gluten free baking is hard. Getting the consistency right, the flour combinations working well together, having a nice rise on a cake, and most importantly, that it tastes good! There’s been some disasters and sunken cakes in our kitchen from experimenting. 

Okay, a lot of disasters. 

But this cupcake recipe is foolproof.

Probably the best vanilla gluten free cupcake I’ve ever had. Ever. That’s a big success in my eyes. These cupcakes hold together well, are soft, super flavourful, and just delicious! So not crumbly or flat. You have to try them to see.

They can be turned into a two layer vanilla sponge cake too, just alter the cooking time and pour into two cake pans, as you'll see in the directions at the bottom and you'll have yourself the perfect birthday or any occasion cake. See, I’m giving you a multi-purposeful recipe here! 

These cupcakes were requested by my sister – who has Coeliac disease – for her birthday afternoon tea. They were a huge success and a nice little sugar hit of deliciousness. I have piped into the cupcakes a big squidge of raspberry compote to give another boost of flavour and sweetness. It's also a nice to surprise when you bite into it. 

But it just reminds me of a jam doughnut, really. 

And I really like doughnuts.

I’ve never made raspberry compote before but it’s easier than you think it is. With the fancy name, it’s soon to scare anyone off, but don’t be fooled. If I can do it, so can you! 

The buttercream has raspberry compote folded into it as well. You can taste the subtle berry flavour through the creaminess and topped with a raspberry it makes the perfect afternoon tea centre piece. Go on, give it a go!
 

Vanilla Raspberry Gluten Free Cupcakes

Yield: 12 cupcakes/two-layer cake

Ingredients:

For cupcakes:

• 200g (7oz) unsalted butter, room temperature
• 200g (7oz) caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 140g (5oz) gluten free plain flour
• 85g (3oz) ground almonds
• 2 tsp xanthum gun
• 2 tsp gluten free baking powder

For raspberry compote filling:

• 350g (12oz/2 cups) fresh or frozen raspberries
• 65-100g (2-4oz) sugar
• 2 tsp corn starch
• 1oz water

For raspberry buttercream:

• 225g (8oz) unsalted butter, room temperature
• 1 tsp vanilla extract
• 375g (13oz/3cups) icing sugar/powdered sugar, sifted
• 60g (2oz/1/3 cup) raspberry compote 

Directions:

For the cupcakes:

1. Heat oven to 190C/170C fan/gas mark 5. Place 12 cupcake cases in a muffin tin (I use muffin cases for the optimum size).
2. Put the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, mixing in well after each addition. Then fold in the flour, ground almonds, xanthum gun and baking powder, and mix well.
3. Divide the mixture between the 12 cases evenly, filling 2/3 of the case. Put in the oven for about 15 minutes, or until risen and golden brown and a skewer comes out clean. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for a couple minutes before removing from the tin and transferring to a wire rack to cool completely.

For the raspberry compote filling:

1. Simmer the raspberries and sugar over a low heat for about 10 minutes. 
2. Add the corn starch in the water, stir as it dissolves. Then slowly pour into the boiling berries, stirring constantly until the mixture has thickened. 
3. Allow to cool completely to room temperature. Then sieve the compote into a medium sized bowl, to remove the seeds.
4. Transfer mixture to a piping bag with a round nozzle. Fill the centre of the cupcakes from the top, pushing the tip into the middle of the cupcake. Be careful not to overfill, you'll know when you can't get any more mixture in and when to stop. Place to one side and make the buttercream.

For raspberry buttercream:

1. In a bowl, beat the butter with an electric whisk until soft and fluffy. Add the vanilla, mixing again. Gradually add the powdered sugar, a bit at a time, beating well on medium after each addition. 
2. Slowly add the raspberry compote, mixing well until light and fluffy. Using a small spoon, you can taste the mixture so far and see if you want to add any more raspberry compote if you like, to get a richer flavour. But be careful of adding too much as it can quickly become too sweet. If you desire a richer colour, try adding a few drops of red food colouring. (I didn't use any food colouring in this mixture to get the colour shown)
3. Transfer mixture to a piping bag with a nozzle of your choosing - I used a Wilton 1M star nozzle on these cupcakes, starting from the inside, swirling outwards. Pipe frosting on the now filled cupcakes. Serve or store in an air tight container/the fridge for up to 3 days.
   

** To make into a two-layer cake: divide the mixture into two greased 20cm round cake pans and line bottom with greaseproof paper. Bake for 20 minutes in the oven, until golden brown and they spring back. Cool for 5 minutes in tin before turning out onto a wire rack to cool. Decorate as preferred. **