Low FODMAP Lemon and Strawberry Cupcakes

Don’t let the low FODMAP diet take the fun out of the party! These low FODMAP Lemon and Strawberry cupcakes are an exciting party favour that you can bring to any event without worrying about bloating in your fancy outfit or having to run to the toilet. The flavour of these cupcakes is a delicious combination of fresh citrus and sweet strawberry and can be enjoyed by the whole family.

This recipe is to celebrate National Cupcake Day in the UK on the 13th of June!

This recipe also features FODMAP Friendly certified self-raising flour by Orgran and White Wings

Low FODMAP Lemon and Strawberry Cupcakes

Serves 10-12

Ingredients:

For the cupcakes
110g (½ cup) golden caster sugar
110g (1/3 cup) softened butter
2 large eggs
1/2 cup (110g) of low FODMAP flour – FODMAP Friendly certified self-raising flour: Orgran or White Wings
½ tsp baking powder
Grated lemon zest of 2 lemons
1 tbs chia seeds
A few drops of vanilla extract
4-6 large strawberries, chopped into small pieces

For the icing
225g softened butter
400g icing sugar
Juice of one lemon
2-3 drops yellow food colouring (optional)
6 strawberries, sliced long ways in half with tops removed

Method:

1. Preheat the oven to 180°C/160°C fan forced. Fill a 12-hole muffin tray with cupcake cases.
2. Beat the sugar and softened butter together in a large mixing bowl with an electric beater until pale and creamy. Next, add the eggs one at a time and beat the mixture between each egg.
3. Add the rest of the ingredients, except for the strawberries, and mix well until the mixture looks smooth and evenly combined. Lastly, add the strawberries and mix through lightly with a wooden spoon.
4. Fill the cupcake cases with mixture until they are about 3/4 full. Bake in the oven for 15-20 minutes, or until they look golden-brown and a skewer comes out clean. Remove from the oven and leave to cool.
5. Mix the softened butter and sugar together for the icing. (Be careful to mix slowly at the start to avoid mess from the icing sugar!). Once combined, add in the lemon juice and food colouring.
6. Once the cupcakes have cooled, it’s time to add the icing. If you have a piping bag then you can use that, otherwise a good old-fashioned spooning method will work.
7. Once the cupcakes have been iced, add one strawberry halves to each cupcake, standing in the icing.

Written by Jess Cheshire, Accredited Practising Dietitian
Reviewed by Kiarra Martindale, Accredited Practising Dietitian