Low-FODMAP valentines day cupcakes

Low-FODMAP Valentine’s Day Cupcakes with Fresh Strawberry Frosting

Servings 18

Ingredients:

Cupcakes

  • ½ cup lactose-free milk
  • ½ tablespoon rice wine vinegar
  • 1 ¾ All-Purpose Gluten Free and Low-FODMAP Flour
  • 1 teaspoon psyllium husks
  • 1/2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 10 tablespoons butter, at room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Frosting:

  • 1 cup fresh strawberries
  • 1 cup butter, room temperature
  • 3 ½ cups confectioners’ sugar, sifted, divided
  • 3 teaspoons cornstarch, divided

Cupcake Instructions:

  1. Heat oven to 375 °F. Add cupcake liners to two 12-cup muffin tins.
  2. Make buttermilk – place milk in a bowl and add in vinegar then stir. Let sit for 10 minutes so it becomes consistent with buttermilk.
  3. Whisk together flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.
  4. Put butter into bowl of a stand mixer. Using paddle attachment at medium speed, whirl butter and sugar together until thoroughly combined, creamy, and fluffy, about 3 minutes. Scrape down sides of bowl with a rubber spatula when needed.
  5. Whisk together eggs and vanilla extract. With stand mixer running, add egg mixture, one tablespoon at a time, to creamed butter and sugar. When entire mixture is incorporated into butter and sugar mixture, add 1/3 of dry ingredients to bowl. When there is no visible sign of flour, add 1/2 of buttermilk mixture. When all incorporated, repeat process, ending with dry ingredients.
  6. Using a small ice cream scoop or large tablepoon, spoon enough cake batter into prepared cupcake liners to fill each one 2/3 full. Put muffin tin into oven and bake until cupcakes are slightly firm to touch and a toothpick inserted into cupcakes comes out clean, 20 to 30 minutes.
  7. Allow cupcakes to cool while you prepare frosting. TIP: You can make cupcakes ahead of time on same day and cover with paper towels or place in air-tight Tupperware containers.

Frosting Instructions:

  1. Add strawberries to a blender and puree until smooth.
  2. Heat saucepan on low and transfer strawberry puree; bring to a boil, stirring often for 15 to 20 minutes, or until reduced by half. Remove from heat and let cool completely.
  1. On low speed, beat softened butter in bowl of an electric stand mixer fitted with a whisk attachment. Beat until light and fluffy.
  2. Beat 1 cup confectioners’ sugar into butter until just blended.
  3. Beat 2 tablespoons strawberry puree, 1 teaspoon corn starch and vanilla extract into butter mixture until just blended.
  4. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree and 1 teaspoon corn starch, two more times.
  5. Beat last 1/2 cup confectioners’ sugar into mixture until just blended. If frosting seems too runny, add in more corn starch or confectioners’ sugar.
  6. To ice cupcakes: Place a curved star nozzle into a piping bag, fill with strawberry icing and twist end. Hold end with one hand and rest tip of bag in other hand. Squeeze from top of bag with even pressure. To make icing swirls, hold the bag above your cupcake. When finished, place cupcakes in refrigerator to allow icing to set.

For the cupcake recipe I adapted this recipe from the Food Network. For the icing recipe I adapted this recipe from AllRecipes.com.

 

Have a wonderful Valentine’s Day!

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cropped-bec_6825.jpgBe good to yourself and your gut!

Colleen Francioli

Certified Nutritionist Consultant
Founder FODMAP Life & BonCalme