Description
Simple low FODMAP custard cupcakes! Vanilla cakes with a filling of pastry cream. Delicious with a cup of coffee. Gluten-free and low lactose.
Ingredients
Scale
- 200 g (1 1/4 cup) gluten-free flour mix (I use Schär Mix It Universal)
- 170 g (3/4 cup) butter, at room temperature
- 170 g (3/4 cup) sugar
- 3 eggs, at room temperature
- 1/4 tsp vanilla extract
- 2 tbsp lactose-free milk or almond milk
- 1 serving of pastry cream (for example according to this recipe, where you use lactose-free milk)
- A pinch of salt
- 12 baking cups
- A muffin pan
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Mix the butter creamy with the sugar.
- Add the eggs one by one while you mix in between.
- Add the vanilla extract and the milk and mix well.
- Fold the baking mix and the salt into the mixture with a spatula.
- Put baking cups into a muffin tin. Fill the cups for 2/3 with batter.
- Add a large teaspoon of pastry cream into the middle of each baking cup.
- Bake the cupcakes in the oven for 25 minutes. They are done when a toothpick comes out clean. Because every oven works different, your cupcakes might need a few minutes longer or shorter. Therefore keep an eye on them at the end of the baking time.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Cake
- Method: Oven
- Cuisine: International