Description
Low FODMAP red velvet cupcakes for Valentine’s day! These red cupcakes with cream cheese frosting are a delicious present for your love. Also gluten-free.
Ingredients
Scale
For the cupcakes
- 225 g gluten-free flour
- ¾ tsp baking soda
- 1 tsp xanthan gum
- A pinch of salt
- 200 g white sugar
- 2 tbsp cacao powder
- 85 g butter, at room temperature
- 2 eggs, at room temperature
- ½ tsp vanilla extract
- 1 tsp vinegar
- 240 ml lactose-free milk
- Red food colouring
For the frosting
- 200 g lactose-free cream cheese, at room temperature
- 300 g powdered sugar
- 100 g butter
Instructions
- Pre-heat the oven to 160 degrees Celcius.
- Place 12 baking cups into a muffin tin.
- Put the lactose-free milk into a bowl and add a teaspoon of vinegar. Stir together and leave for 15 minutes. Like this, you make something similar to buttermilk, but lactose-free.
- Put the gluten-free flour, baking soda, xanthan gum, salt, sugar and cacao powder together in a bowl and stir together.
- Add the butter, eggs, vanilla extract and a few drops of red food colouring to the flour mixture. Mix together.
- Finally, add the milk and stir everything together. Add some more food colouring, one drop at a time, until you get the desired red colour.
- Divide the batter over the 12 baking cups. Tap the muffin tin onto the table a few times to remove the air from the batter.
- Bake the cupcakes in the oven for 25 minutes. The cupcakes are done when a toothpick comes out clean.
- Leave the cupcakes to cool entirely.
- In the meantime, make the frosting. Mix the cream cheese and the butter into a fluffy mixture. Add the powdered sugar little by little and mix it into a creamy frosting.
- Put the frosting into a piping bag and pipe some frosting on top of every cupcake. Cream cheese frosting is softer than buttercream frosting, therefore the frosting won’t get hard like buttercream frosting does.
- You can store the cupcakes in a closed box in the fridge for 2-3 days.
Notes
If you follow the low FODMAP diet, it is advised to not eat more than one cupcake per serving. Cupcakes contain quite a high amount of fat and sugar and excess fat and sugar can cause IBS complaints.
- Prep Time: 45 mins
- Cook Time: 25 mins