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Cupcakes
250g caster sugar (granulated sugar for my US friends) 250g butter 250g rice flour 3 eggs 2tsp baking soda a pinch of salt 3 lemons zest and juice 4tbsp lactose free milk |
Icing
150g butter, softened 3tsp vanilla extract 300g icing sugar (powdered sugar for my US friends) 4tbsp lactose free milk |
To make these low FODMAP lemon cupcakes start by preheating your oven to 180c (355f).
Mix the butter and sugar together in an electric mixer on high speed until they are light and fluffy. Then add the eggs one at a time and mix on a medium speed until combined. Continue mixing on a low speed while you add the lemon zest and juice.
Slowly add the flour, baking soda and salt while mixing on a low speed. Once all of these ingredients are combined add your lactose free milk.
Spoon into cupcake cases and bake in the oven for 20 minutes. Allow the cupcakes to cool on a wire rack before icing them.
Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the lactose free milk 1tbsp at a time. By adding the milk 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more (or less) than the 4tbsp I have suggested, then add milk until you have the consistency of icing you desire.
Mix the butter and sugar together in an electric mixer on high speed until they are light and fluffy. Then add the eggs one at a time and mix on a medium speed until combined. Continue mixing on a low speed while you add the lemon zest and juice.
Slowly add the flour, baking soda and salt while mixing on a low speed. Once all of these ingredients are combined add your lactose free milk.
Spoon into cupcake cases and bake in the oven for 20 minutes. Allow the cupcakes to cool on a wire rack before icing them.
Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the lactose free milk 1tbsp at a time. By adding the milk 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more (or less) than the 4tbsp I have suggested, then add milk until you have the consistency of icing you desire.
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