Low FODMAP Cupcakes
Servings: 24 cupcakes
Ingredients
Cupcakes
- 2 cup gluten free flour
- 1 tsp xanthan gum omit if gluten free flour already contains it
- 6 Tbsp corn starch
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 4 egg whites room temperature
- 1 egg room temperature
- 1-1/3 cup milk lactose free, room temperature
- 1 Tbsp white vinegar or lemon juice
- 2 tsp vanilla extract
- 10 tbsp butter unsalted
- 1-1/2 cup sugar
- Frosting of choice Dairy Free
Instructions
- Preheat oven to 350°F. Line a cupcake tray with paper liners.
- In a medium bowl, sift the gluten free flour, xanthan gum, and corn starch. Add baking soda, baking powder, and salt and whisk to combine.
- Mix together the milk and vinegar (or lemon juice), let sit for 5 minutes.
- In another bowl, whisk egg whites, egg, milk mixture, and vanilla.
- Beat butter and sugar in a large bowl until light and fluffy.
- Add dry ingredients and egg mixture to butter and sugar in alternating portions, starting and ending with dry.
- Mix until completely combined, but do not overmix.
- Divide batter amongst cupcake liners. Bake for 12 minutes or until golden brown.
- Cool in cupcake tray for 5 minutes, then move to wire rack.
- Once cupcakes are completely cooled, frost them with your favorite frosting and enjoy!
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
