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Coconut Cupcakes with Passionfruit Curd

Preparation

20 mins

Cooking

20 mins

Makes

16 cupcakes

Low FODMAP serve

1 cupcake

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

butter

½ cup (115g) unsalted butter, at room temperature

flour

1 ¾ cups (260g) Lo-Fo Pantry All Purpose/Plain Flour

caster sugar

1 cup (280g) caster sugar

eggs beaten

4 (220g) XL eggs

baking soda

2 teaspoon (13g) baking powder

coconut milk

220ml (7.4 fl oz) canned coconut milk (ensure no inulin in ingredients)

desiccated coconut

1 cup (110g) shredded coconut

salt

pinch (1g) salt

Passionfruit Curd

butter

½ cup + 1 tablespoon (125g) unsalted butter

caster sugar

½ cup (140g) caster sugar

passionfruit pulp

⅓ cup (80ml) passionfruit pulp

eggs beaten

2 (110g) XL eggs lightly whisked


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Passionfruit Curd

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.

Step 2

Preheat oven to 160°C fan-forced (320°F). Line 2 x 12 capacity muffin tins with large patty pans.

Step 3

With electric mixers, beat together eggs and sugar on high speed until pale and frothy and has tripled in volume.

Step 4

Sift flour, salt and baking powder into the wet ingredients and beat on low speed until combined.

Step 5

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.

Step 6

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!

Recipe by FODMAP Friendly

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour