This low FODMAP cupcake recipe was suggested by one of my dietetic colleagues who is an expert on gluten free baking. It’s her go-to gluten free (and also low FODMAP) fairy cake recipe that she uses for every occasion. It’s based on one that was posted on Nigella Lawson’s website called Easy Gluten Free Eton Mess Cupcakes . The original uses butter cream icing, strawberry jam and a mini meringue to make the Eton Mess version and suggests trying lemon curd and a mini meringue to make a lemon meringue cupcake. I’ve gone with the lemon curd idea and made it into butterfly cakes with white chocolate shavings but I can recommend the other versions as well – absolutely delicious and really simple to make. However, I found the mixture curdled very easily by gradually adding the egg then folding in the flour. I had a much better result by simply creaming together the sugar and butter then adding the egg and flour at the same time and using the hand mixer to beat it thoroughly. I suspect that beating gluten free flour like this in a cake recipe won’t adversely affect the mixture in the way that it might if using normal flour as beating develops the gluten, making a tougher texture whereas folding the flour gently in should make it lighter. If there is no gluten in the flour then this shouldn’t happen. To make sure the ingredients are low FODMAP the only thing to watch out for is added fructose in the lemon curd.
For more cake ideas, have a scroll through my low FODMAP baking section.
- Cupcake ingredients
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- 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
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- Topping ingredients
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- 200g Lemon curd
- 30g white chocolate curls or shavings
- Pre-heat the oven to 180 degrees C (350F gas 4) and line a 12 hole cupcake tin with cases
- Place the softened butter and caster sugar in a large bowl and use an electric mixer to cream them together until it becomes pale
- Add the remaining ingredients and continue to mix thoroughly with the electric mixer for about a minute until smooth
- 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)
- 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)
- 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
The lemon meringue version was lovely too, just top with lemon curd, white chocolate shavings and a mini meringue!
just great for my sweet tooth
They’re a lovely treat 🙂
I have just made these, they have turned out really nicely, my husband and daughter liked them too.
Thanks for the feedback Michelle, these cakes are definitely a crowd pleaser! Louisa 🙂