Low Fodmap Chocolate Cupcakes
These chocolate cupcakes are low fodmap and gluten free. They contain no dairy and your buttermilk can be made using vinegar or lemon juice in lactose free or alternative milk of your choice.
Ingredients
- 3/4 cup(122g) GF Measure for measure flour (King Arthur) Use King Arthur Measure for Measure for Gluten Free: Ingredients:Rice flour,brown rice flour,whole sorghum flour,tapioca starch, potato starch,cellulose, xanthum gum,vitamin and mineral blend,
- 1/2 cup (100g) white sugar
- 1/2 cup (110g) light brown sugar
- 3/4 tsp (3.7g) baking powder
- 1/4 tsp (1.25g) baking soda
- 1/4 tsp (1.25g) salt
- 1/2 cup (50g) cocoa powder I prefer Hershey's
- 1/3 cup (78.8ml) canola or vegetable oil
- 1/2 cup (118ml) buttermilk or make buttermilk using vinegar + milk(118ml)
- 2 large (100g) eggs
- 2 tsp (8.4g) pure vanilla extract
Instructions
- Directions: Preheat oven to 350 degrees. Line 14 cupcake wells with paper liners.
- In a large ceramic bowl, place the flour, cocoa, baking soda, baking powder and salt. Whisk these ingredients together using a wire whisk until they are well combined.
- In a small bowl place whisk together eggs, buttermilk, brown sugar, white sugar, vanilla, oil until well mixed.
- Add the wet ingredients to the dry ingredients in two batches whisking each time until combined. Once combined, stop mixing. Don't overmix.
- Since the batter is thin, spoon it into the paper liners using a small measuring cup. Don't fill more than halfway. More than halfway causes the cupcake to sink!
- Bake the cupcakes in a pre-heated 350° Fahrenheit oven for 18 to 21 minutes, or when the cupcakes spring back when pressed with a finger. Do not overbake. Just when they spring back when pressed, remove them and place them, still in the baking tin, onto a cooling rack. to rest for ten minutes. Then remove them from the baking tin and cool them on top of a cooling rack.
- When cool you can ice them, or sprinkle them with powdered sugar. They freeze very well and are perfectly fresh and chocolaty after 25 to 30 seconds in the microwave.