Raspberry & Chocolate Valentine’s Cupcakes (Gluten Free) - Beautiful, delicious and full of heart – these raspberry & chocolate Valentine’s cupcakes are the perfect way to share your love. With moist raspberry cupcakes, a raspberry jam centre, and topped with a luxurious chocolate buttercream frosting. Plus, they’re easy to make! Chocolate cupcakes recipe. Valentines Day desserts. Valentines Day recipes. Gluten free desserts. Gluten free cupcakes. #valentinesday #cupcakes

Raspberry & Chocolate Valentine’s Cupcakes (Gluten Free)

Beautiful, delicious and full of heart – these raspberry & chocolate Valentine’s cupcakes are the perfect way to share your love. With moist raspberry cupcakes, a raspberry jam centre, and topped with a luxurious chocolate buttercream frosting. Plus, they’re easy to make!

Course Dessert
Cuisine Gluten Free
Keyword chocolate buttercream frosting, chocolate cupcake recipe, raspberry cupcakes recipe, Valentine's Day cupcakes, Valentine's Day dessert
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 cupcakes

Ingredients

For raspberry cupcakes:

  • 2 cups (225 g) raspberries, fresh or frozen
  • 4 medium egg whites, room temperature
  • 4 tbsp (60 g) yogurt or sour cream
  • 1/2 cup (120 mL) milk, room temperature
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 2 cups + 3 tbsp (265 g) plain gluten free flour blend (I've used a simple shop-bought blend containing only rice, potato and maize flour with no added xanthan gum)
  • 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 1/2 tsp beetroot powder (optional for a more intense pink colour)
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 tsp salt
  • 2 sticks (226 g) unsalted butter, softened

For chocolate buttercream frosting:

  • 3 sticks (340 g) softened unsalted butter
  • 2 cups (240 g) powdered/icing sugar
  • 1/2 cup (60 g) cocoa powder
  • 1/4 tsp salt
  • 5 1/4 oz (150 g) dark chocolate, melted and cooled until warm/room temperature

For assembling and decorating the cupcakes:

  • ~3 - 4 tbsp raspberry jam
  • freeze-dried raspberries
  • heart-shaped cookies or other decorations of choice

Instructions

For raspberry cupcakes:

  1. First, make the raspberry reduction:

    In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

    Pass the raspberry mixture through a sieve to remove the seeds and skin.

    Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 5 - 6 tbsp.

    Allow to cool.

  2. Pre-heat the oven to 355 ºF (180 ºC) and line the cupcake baking tin with cupcake liners.

  3. In a small bowl, mix together the egg whites, yogurt or sour cream, milk, raspberry reduction and vanilla paste. Set aside.

  4. Sift together the gluten free flour blend, xanthan gum, baking powder and beetroot powder. Add in the sugar and salt, and mix well.

  5. Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

  6. Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

  7. Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.

  8. Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 - 22 minutes or until an inserted toothpick comes out clean.

  9. Allow to cool.

For chocolate buttercream frosting:

  1. In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

  2. Add the powdered sugar, and beat for a further 5 minutes.

  3. Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

  4. Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

Assembling the cupcakes:

  1. Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the raspberry jam.

  2. Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

  3. Sprinkle with crushed freeze-dried raspberries, and top with heart-shaped pink cookies or other decorations of choice.

  4. Enjoy!

Storage:

  1. The raspberry & chocolate Valentine's cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.