Valentine's day rose and vanilla cupcake recipe

This recipe took a while to master and I'm not going to lie there were a few kitchen mishaps. This is a low FODMAP recipe that I created, which is so good if you're gluten intolerant or have IBS. The sweetness of the cupcake really compliments the zingy dairy free buttercream icing, especially with the freeze dried raspberries. I love how the raspberries also look like mini rose petals, which just adds a bit of romance. These cupcakes are easy to make and are gluten and dairy free.

Makes 12


Ingredients

1. 3 large eggs
2.  Self raising flour
3. Caster sugar
4. Flora dairy free spread
5. Soya milk
6. Baking powder
7. Rose water ( I used )
8. Vanilla extract

For the decoration

1. Freeze dried raspberries
2. Flora dairy free spread
3. Icing sugar
4. Soya milk
5. Lemon juice

Method for the cupcakes

1. Preheat the oven 180C 
2. Weigh all three eggs and note it down. (all of mine weighed 200g)
3. Use the weight of all three eggs to weigh all of your other ingredients e.g Sugar 200g, flour 200g, dairy free spread 200g
4. Slowly beat together the sugar and dairy free spread 
5. Then slowly sift in the flour
6. Add 1tsp of baking powder
7. Add 4tbsp of soya milk 
8. Add 2 tsp of rose water and Vanilla extract
9. Beat all the ingredients again till smooth
10. Place the cupcakes cases in the tray and begin to fill the cases with the mix
11. Place the tray in the oven and set a timer for 25 minutes.

Method for the decoration

1. Add 600g of icing sugar
2. Add 300g of dairy free spread
3. Slowly beat the ingredients together then pick up speed.
4. Beat till smooth 
5. Add 1 tbsp of lemon juice
6. Add 1tsp of vanilla extract 
7. Add a splash of soya milk if it is too thick
8. Beat again
9. Pipe on to cool cupcakes 
10. Sprinkle dried raspberries for decoration

P.S. my piping isn't great, but I'm getting there.