Low FODMAP Lemon Coconut Cupcakes
Low FODMAP Lemon Coconut Cupcakes
We are celebrating A Little Bit Yummy reaching 12,000 followers on Facebook with cupcakes! Because really who doesn't love cupcakes? These are one of my best creations yet! So get your bake on and whip up a batch of low FODMAP lemon coconut cupcakes today.
Ingredients
Make gluten free(1 per serve)
Lemon Coconut Cupcakes
gluten free all purpose flour (for best results weigh the flour)
FODMAP
guar gum (or xanthan gum)
FODMAP
lemon zest
FODMAP
butter or dairy free spread (at room temperature)
Dairy Free
lemon juice
FODMAP
plain coconut yoghurt
FODMAP
Lemon Butter Icing
butter or dairy free spread
Dairy Free
icing sugar
Gluten Free
lemon juice
FODMAP
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Learn moreMethod
- Preheat the oven to 180ºC (355ºF) bake function. Grease a standard 12-muffin tin and set aside.
- Combine the dry ingredients (flour, guar gum/xanthan gum, baking powder, salt and lemon zest) in a small bowl. Set aside.
- In a large bowl mix together the butter or dairy free spread and sugar until well combined. Then whisk through the eggs and vanilla, once smooth add the lemon juice and blend. Next alternate adding the dry ingredients and the coconut yoghurt into the wet mixture, beginning and ending with the dry ingredients, mix until just combined.
- Spoon the mixture evenly into the muffin cups, until each one is 2/3 full. Place in the centre of the oven and bake for about 25 minutes, until the tops are golden and a skewer inserted into the middle comes out clean. Allow to cool.
- These cupcakes are lovely as they are or you can ice them. When you make the icing, make sure the butter or dairy free spread is at room temperature, then combine with the icing sugar and lemon juice until smooth. Ice the cupcakes using a knife.
- Enjoy one cupcake per serve. These cupcakes are best the day they are made, otherwise keep in an airtight container somewhere cool (like in the pantry not in the fridge) and for up to 3 days. If you are eating the cupcakes the next day, we recommend heating them in the microwave for 5 to 10 seconds (this will refresh them and make them light and fluffy again, although the icing will go a little bit melty).
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
Geraldine Perez (APD)
Geraldine Perez is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her private... Read more
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