175g caster sugar (with an extra tablespoon to make the orange glaze)
175g butter
3 medium eggs
80g gluten free self-raising flour (I used Doves Farm)
30g cocoa powder, sieved
30g ground almonds
30g oat flour
2 tablespoon of orange juice
Grated zest of 1 orange
(note that no extra raising agents are required)
Instructions
Preheat the oven to 180 degrees C (fan oven) and line a muffin tin with 10 cases
Use a hand mixer to cream together the butter and sugar until light and pale
Gradually add the eggs to the mix, beating continuously and adding a heaped tablespoon of the gluten free flour with the last egg to stop it curdling
Add the remaining gluten free flour, cocoa powder, ground almond and oat flour and use a large metal spoon to fold the mixture together
Divide the mixture between the 10 cases and bake in the oven for 20 minutes until golden, test by gently pressing a cake, if you leave a dent then put them back for another 5 minutes and check again, they should feel springy to touch
Cool on a wire rack
Meanwhile make the glaze by mixing a tablespoon of caster sugar, the orange juice and zest in a small saucepan, gently heat until the sugar has dissolved and allow the mixture to boil for a minute to thicken slightly
Pierce the cakes several times with a skewer then drizzle over the orange glaze
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-chocolate-and-orange-cupcakes/