Low FODMAP Red Velvet Cupcakes
Low FODMAP Red Velvet Cupcakes
It’s my birthday and I’m planning on eating ALL of the cupcakes. To be specific - I’m going to eat these completely delicious low FODMAP red velvet cupcakes.
They are gorgeously moist with hints of chocolate and have a super yummy cream cheese and vanilla frosting. These cupcakes are so good that you won’t be able to tell that they are gluten free and low FODMAP.
Dairy free option: Now the base of the cupcakes is super easy to make dairy free - just use a plant-based milk. In the icing we used lactose free cream cheese, which means it isn’t dairy free, but you could easily swap in the dairy free buttercream icing from this recipe instead.
Ingredients
Make gluten freeCUPCAKES
gluten free all purpose flour (for best results weigh the flour)
FODMAP
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
ICING
butter or dairy free spread (softened to room temperature)
Dairy Free
icing sugar
Gluten Free
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Learn moreMethod
- Preheat the oven to 180ºC (350ºF) bake function. Shift the rack to the centre of the oven. Line a muffin tin with 12 cupcake liners.
- Sift the flour, baking soda, baking powder, cocoa powder and salt into a medium sized bowl. Whisk to combine.
- Place the milk and white vinegar into a small jug. Mix well and leave to curdle for 2-3 minutes - it should go a little chunky and create buttermilk.
- In a separate large mixing bowl whisk together the sugar and oil. Add the egg, vanilla, food colouring, and homemade buttermilk and whisk again. Make a black coffee, measure out the liquid, then pour into the wet mixture and mix again.
- Add the dry mixture to the wet and fold through until just combined. It’s okay if your mixture is quite runny.
- Scoop the batter into the cupcake liners - you’ll need about 1/4 cup per cupcake.
- Bake in the middle of the oven for 20 - 24 minutes until a skewer comes out clean and the tops are a little springy when you gently press on them. Remove from the oven and allow to cool completely before icing.
- For the icing: Allow the cream cheese and dairy free spread/butter to come to room temperature. Place in a bowl or cake mixer and beat the cream cheese, dairy free spread/butter, vanilla, until light and fluffy. Gradually the icing/powdered sugar a few spoonfuls at a time until the icing is thick and creamy.
- Ice the cupcakes - we used a piping bag.
- Enjoy 1 cupcake at a time and leave 3-4 hours between serves. They will keep at room temperature for 2 days or in the fridge for 5 days in an air-tight container. Just remember cupcakes are always best fresh and the longer you leave them the more they will dry out.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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