Low FODMAP Chocolate Brownie Cupcakes with Vanilla Icing
Low FODMAP Chocolate Brownie Cupcakes with Vanilla Icing
It’s almost Valentine’s Day! These low FODMAP chocolate brownie cupcakes are the perfect treat to share with your loved one. They are moist and chocolaty and pair beautifully with the simple vanilla butter icing (I make mine with dairy free spread). Just remember that these are a treat food, so make sure you only have one cupcake at a time.
Ingredients
Make gluten freeChocolate Brownie Cupcakes
butter or dairy free spread
Dairy Free
dark chocolate
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).
gluten free all purpose flour
FODMAP
Vanilla Butter Icing
butter or dairy free spread
Dairy Free
confectioners sugar (powdered sugar)
Gluten Free
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Learn moreMethod
- Preheat the oven to 170ºC (340ºF) bake function. Line a standard muffin tray with cupcake liners.
- Roughly chop the dark chocolate. Place the dairy free spread (olive oil spread, or butter) and dark chocolate into a microwave proof bowl. Cook in the microwave on high for 15 seconds and then stir. Repeat the process until the chocolate is melted.
- In a medium sized mixing bowl, place the eggs, soy protein milk (lactose free milk or milk alternative), and vanilla essence. Whisk until smooth. Then add the melted chocolate and butter mixture and whisk through.
- In a large bowl mix together the gluten free plain flour, cocoa powder, brown sugar, salt, baking powder and baking soda.
- Mix the wet and dry mixtures together until smooth. Then spoon into the cupcake liners.
- Bake in the oven for 15 minutes and then check with a baking skewer. The tops should be starting to crack slightly and the skewer should come out relatively clean (no large chunks of wet mixture). If the cupcakes are not cooked place them back into the oven for a couple more minutes.
- Remove from the oven once cooked. Leave in the muffin tray for five minutes before transferring to a wire cooling rack. Allow to cool before icing.
- Once the cup cakes are cool, make the vanilla butter icing. Soften the dairy free spread (olive oil spread or butter) slightly but do not melt it. In a large bowl mix the dairy free spread, icing sugar, vanilla essence, and one or two drops of red food colouring. Mix together until smooth. If your icing is too dry and won’t mix into a smooth creamy icing, then add ½ a teaspoon of warm water and continue mixing (I didn’t need to do this). Then pipe the icing onto the cupcakes. Sprinkle with edible decorations if desired.
- Enjoy! Remember to only have one cupcake per serve.
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
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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