Valentine’s Day Cupcakes


I created these Coeliac and FODMAP friendly cupcakes exclusively for the amazing gourmet vegan chocolate company Well + Happy just in time for Valentine’s Day! They offer a beautiful selection of gluten free, refined sugar free chocolate bars, truffles and even a hot chocolate powder!

I designed this recipe in honour of Valentine’s Day! They are comprised of a light vanilla sponge with a fresh raspberry in the centre, then are topped with a light but flavoursome chocolate coconut cream and piece of Well + Happy Midnight chocolate bar. If you are unsure of what to buy your loved ones this Valentine’s Day then why not bake them some Valentine’s themed cupcakes! These are a great simple yet indulgent free-from treat to share with the people you love. Don’t forget to tag me on social media if you give them a go!

Makes 12 Cupcakes



180g melted coconut oil

100g rice flour

80g buckwheat flour

150g ground almonds

2 tsp gluten free baking powder

100ml maple syrup

70g coconut sugar

3 large eggs

160ml unsweetened almond milk

1 tsp vanilla extract

12 fresh raspberries


1x 250ml carton of coconut cream, chilled for at least 2 hours (coconut yoghurt works too)

1 tbsp maple syrup

4 tbsp Indigo Herbs cacao powder

1 tsp vanilla extract

1 45g bar of Well + Happy Midnight chocolate



  • Preheat the oven to 170oc and line place cake cases in a cupcake tray (I like to use silicone cases)
  • Mix the 3 flours and baking powder together in a large bowl with a wooden spoon, making sure the baking powder is evenly dispersed
  • Add the melted oil, maple syrup, coconut sugar, eggs, almond milk and vanilla to a blender or food processor and pulse 2-3 times until the ingredients are evenly combined
  • Make a well in the middle of the dry ingredients then pour in the wet ingredients
  • Stir the wet and dry ingredients together until a thick batter is formed
  • Divide the mixture between the 12 cake cases
  • Press a raspberry into the top of each cupcake (make sure you can still see the top of the raspberry so it doesn’t sink to the bottom)
  • Bake the cupcakes for 20-22 minutes until a skewer comes out clean and the tops are starting to brown
  • Transfer the cupcakes (still in the silicone cases) to a wire rack until completely cooled
  • While the cupcakes are cooling you can prepare the icing
  • In a large bowl, whisk the coconut cream with an electric whisk for 1-2 minutes until it starts to thicken
  • Add the maple syrup, vanilla and cacao powder before whisking for a further minute
  • Place the icing in the fridge until the cupcakes are ready to decorate
  • When the cupcakes have cooled completely (remove from the silicone cases if using) pipe or spread on the coconut icing then top with a piece of Well + Happy Midnight Chocolate
  • Sprinkle over the dried flower petals if using
  • Store in an airtight container (if they don’t all get eaten at once!)

valentine's day cupcakes

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