| For the cupcakes 240ml your choice of lactose free milk 6tbsp dried lavender 140g rice flour 140g potato starch 160g caster sugar 1 and 1/2tsp baking powder 80g unsalted butter at room temperature 2 eggs | For the icing 250g icing sugar 80g unsalted butter at room temperature 25ml rice milk 1/2tsp vanilla extract 5 or 6 drops of violet food colour |
A quick note for anyone who has not cooked with lavender before. You need to get dried cooking lavender, it has to be edible and not just something you would keep in your wardrobe. It is available at most food markets in Europe, in the UK I order from Jersey Lavender, in the US I cannot recommend anyone as I have not purchased it there, but search for "culinary lavender".
Put the milk in a jug and add the dried lavender. The lavender will float on top of the milk so give it a good stir through. then cover the jug with plastic wrap and place in the fridge overnight.
Preheat your oven to 170c (325f) and line your cupcake/muffin tray with cases.
Put the flour, potato starch, sugar, baking powder and butter into an electric mixer and beat on a low speed until it develops a sandy consistency. Strain the lavender infused milk and pour into the flour mixture, continue mixing at low speed until all ingredients are mixed. Finally, add the eggs and mix until they are incorporated.
Spoon the mixture into the cases until they are about 3/4 full. Bake in the oven for about 25 - 30 minutes, they should be light brown on top and spring back when pressed lightly on top. Remove the cupcakes from the tray when cooked and leave to cool on a wire rack.
To make the icing put the icing sugar, butter and milk in an electric mixer and mix at a medium speed. When the ingredients start to combine add the vanilla extract and food colour. If you find the icing is too wet, slowly add more icing sugar until you get a consistency you are happy with.
You could pipe the icing on for a fabulous finish or if you're impatient like me just spread it on with the back of a spoon. That way you can enjoy your low FODMAP cupcakes sooner!
Put the milk in a jug and add the dried lavender. The lavender will float on top of the milk so give it a good stir through. then cover the jug with plastic wrap and place in the fridge overnight.
Preheat your oven to 170c (325f) and line your cupcake/muffin tray with cases.
Put the flour, potato starch, sugar, baking powder and butter into an electric mixer and beat on a low speed until it develops a sandy consistency. Strain the lavender infused milk and pour into the flour mixture, continue mixing at low speed until all ingredients are mixed. Finally, add the eggs and mix until they are incorporated.
Spoon the mixture into the cases until they are about 3/4 full. Bake in the oven for about 25 - 30 minutes, they should be light brown on top and spring back when pressed lightly on top. Remove the cupcakes from the tray when cooked and leave to cool on a wire rack.
To make the icing put the icing sugar, butter and milk in an electric mixer and mix at a medium speed. When the ingredients start to combine add the vanilla extract and food colour. If you find the icing is too wet, slowly add more icing sugar until you get a consistency you are happy with.
You could pipe the icing on for a fabulous finish or if you're impatient like me just spread it on with the back of a spoon. That way you can enjoy your low FODMAP cupcakes sooner!
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