Gluten free, low FODMAP cupcakes. Easy to make, freeze and use when ever you want! Blissful cupcake recipe, so nice with a lemon drizzle…
Low FODMAP Lemon cupcakes (12 pieces)
Preparation time: 40 minutes
Ingredients
125 g butter, you can use plant based butter
60 g sugar
2 eggs
1 lemon (zest and juice)
120 g rice flour
30 g potato starch
2 tbsp. baking powder
120 ml Greek yoghurt
Extra:
Baking tray for 12 muffins
If necessary, paper- or silicon muffin molds
Preparation
1. Preheat the oven to 180 ᴼC / 350 ᴼF.
2. Grease the baking tray for muffins with a little butter. This is not necessary if you use paper molds. If you use silicon molds, just rinse them with cold water (do not dry them).
3. Mix the butter and the sugar until it is a smooth mixture. Then, add the eggs one by one and mix well. Add the lemon zest and juice.
4. Sieve the flour, potato starch and baking powder and mix them through the butter mixture. Add the Greek yoghurt and mix everything together until it is a nice batter.
5. Fill up the molds or baking tray with a large tablespoon with the batter (filled for about 2/3). Bake the cupcakes in the oven for about 25 minutes. Use a skewer to check if the cupcakes are cooked. Stick the skewer into the cupcake, when it comes out clean the cupcake is cooked.
Tip:
For extra yumminess, make a lemon drizzle. Add some lemon juice to powdered sugar, dilute with water. Pour over the cupcakes as much as you like.
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