Low FODMAP Lemon and White Chocolate Butterfly Cakes
Author: 
Recipe type: Baking
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
Ingredients
  • Cupcake ingredients
  • .............................................................
  • 110g (1/3 cup) softened butter
  • 110g (1/2 cup) caster sugar
  • 2 large eggs
  • 110g (1/2 cup) gluten free self raising flour ( I used Doves Farm)
  • ½ teaspoon baking powder
  • Grated zest of ½ a lemon
  • A few drops of vanilla extract
  • ............................................................
  • Topping ingredients
  • ............................................................
  • 200g Lemon curd
  • 30g white chocolate curls or shavings
Instructions
  1. Pre-heat the oven to 180 degrees C (350F gas 4) and line a 12 hole cupcake tin with cases
  2. Place the softened butter and caster sugar in a large bowl and use an electric mixer to cream them together until it becomes pale
  3. Add the remaining ingredients and continue to mix thoroughly with the electric mixer for about a minute until smooth
  4. Divide the mixture between the cases filling them ⅔ full with cake mixture (note it makes 9-12 depending on the size of your cases)
  5. Bake in the oven for 15-20 minutes until golden (test they are ready by placing a skewer in the centre, if it comes out clean then you know they are cooked through)
  6. Cool on a wire rack then cut a circle from the top of each cake and cut the circle in half to make "wings", fill the hole with a generous teaspoon of lemon curd, sprinkle over the white chocolate curls or shavings and place the wings on top pointing upright
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-lemon-and-white-chocolate-butterfly-cakes/