SERVES 12 (1 per serve)
* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
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.
Note on serving size: This cupcakes are completely low FODMAP, however they do contain quite a lot of sugar. We recommend you limit yourself to 1 cupcake per serve (we know it's hard to do!) so you don't overload your system. Enjoy your treat!
Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.
Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Make your lemon juice and lemon zest from fresh lemon.
Check the coconut yoghurt for inulin (chicory root) and high FODMAP sweeteners like honey, agave syrup, fructose, fructose glucose syrup, fruit juice, or high fructose corn syrup. Also check that your yoghurt does not contain high FODMAP fruit.
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.