Plain Cupcakes {FODMAP Friendly}

Basic Cupcake Recipe - FODMAP Friendly via {In Our Gumboots}

Do you remember that life-changing day when I completely nailed a gluten free, lactose free, low FODMAP, chocolate cupcake recipe?

Yep, I’m still raving about them and I’m still baking them every chance I get! If you missed them; check them out here!

Anyway, since this epic culinary event, the {FODMAP friendly} cupcake door has been thrown wide open and I’ve been keen to start experimenting with other cupcake flavours. Straight away, I was thinking: apple, cinnamon and lemon varieties were next on the baking agenda but, before I got too excited, I thought it was best to master a plain cupcake recipe that I could use to build other recipes around first. So, with great restraint, I played around in the kitchen to create a basic, plain cupcake recipe. Check it out below…

Basic Plain Cupcake Recipe - Gluten Free, Lactose Free, FODMAP Friendly via {In Our Gumboots}

2 cups of gluten free self raising flour {I’m still loving Woolie’s Free From Gluten brand}
125g cubed butter, room temperature {Liddells create a lactose free butter}*
1 cup castor sugar
2 eggs, gently whisk and set aside
½ to ¾ cup of lactose free milk {I use Liddells Long Life milk and prefer to use it straight from the pantry so it remains room temperature}

Icing Sugar
1 cup pure icing sugar
1 tbsp butter {lactose free}
hot water
Juice from half a lemon {optional}

*As I can tolerate low levels of lactose intermittently, I used real butter for this recipe but please consider your own tolerance levels when creating this recipe.

1. Preheat fan forced oven to 180 degrees {adjust accordingly for a conventional oven}.
2. Sift self raising flour into a large bowl.
3. Add the butter and use your fingertips to rub the mixture into a fine crumb.
4. Sift in castor sugar and continue rubbing with your fingertips to combine with the fine crumb.
5. Make a well in the middle and pour a small amount of egg mixture into the center.
6. Gently stir the egg only so that it gradually collects the dry ingredients from the sides of the well. As the mixture thickens, gradually add more egg. Continue stirring and adding egg until all the ingredients are mixed together.
7. Gradually add milk and mix on low speed with electric beaters until the mixture has pulled together. Be careful not to over mix!
8. Fill patty pans ½ to 2/3 full.
9. Place on a middle shelf of the oven and cook for 15-20mins. This may vary depending on your oven.
10. Turn cupcakes out onto a cooling rack and place a clean tea towel over the top.

I like to ice these cupcakes before they have fully cooled {sometimes even minutes after they are out of the oven } because they are so delicious and soft when they are fresh and still warm!

Combine sugar, lemon juice and butter into a small bowl. Add hot water in small increments and stir until you reach your desired consistency. Ice cupcakes and allow to set.

Plain Cupcake Recipe via {In Our Gumboots} Gluten Free, Lactose Free, FODMAP Friendly

I hope you enjoy this plain cupcake recipe as much as the chocolate version {if that’s even possible!}.

And feel free to follow along for more fabulous flavours!



17 thoughts on “Plain Cupcakes {FODMAP Friendly}

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