Coconut Cupcakes with Passionfruit Curd
Low FODMAP serve
These delicious coconut cupcakes with passionfruit curd are perfect for special occasions including birthdays or get togethers! Made with our world first low FODMAP plain flour, these coconut cupcakes will leave the sore tummies behind and help you find food freedom! Only taking 16 minutes to bake, spend time with friends and family baking these sweet treats on the weekend and enjoy served with a cup of tea. Decorate with a wedge of passionfruit or any other favourite low FODMAP fruits to make these cupcakes uniquely yours! Be sure to tag us in your Instagram photos @lofopantry to share your baking with our wonderful low FODMAP community.
What you'll need
½ cup (115g) unsalted butter, at room temperature
1 ¾ cups (260g) Lo-Fo Pantry All Purpose/Plain Flour
1 cup (280g) caster sugar
4 (220g) XL eggs
2 teaspoon (13g) baking powder
220ml (7.4 fl oz) canned coconut milk (ensure no inulin in ingredients)
1 cup (110g) shredded coconut
pinch (1g) salt
½ cup + 1 tablespoon (125g) unsalted butter
½ cup (140g) caster sugar
⅓ cup (80ml) passionfruit pulp
2 (110g) XL eggs lightly whisked
Place small saucepan on a low heat and add butter. Once melted add in the caster sugar, passionfruit pulp and eggs, stirring continuously until the mixture thickens and coats the back of a wooden spoon. Transfer curd to a bowl, cover and refrigerate.
Preheat oven to 160°C fan-forced (320°F). Line 2 x 12 capacity muffin tins with large patty pans.
With electric mixers, beat together eggs and sugar on high speed until pale and frothy and has tripled in volume.
Sift flour, salt and baking powder into the wet ingredients and beat on low speed until combined.
Melt butter in a small saucepan over a low heat and then stir in coconut milk. Add one cup of batter into the coconut mixture and stir to combine. Once combined, pour the coconut mixture into the remaining batter and fold in the shredded coconut.
Spoon batter evenly into the prepared patty pans and bake for 20 minutes or until cupcakes have risen and are golden brown. Transfer to a wire rack to cool. Ice cupcakes with passionfruit curd and serve!