Gingerbread Cupcakes with Salted Maple Icing
Low FODMAP serve
What you'll need
For the cupcakes
200g brown sugar
120g maple syrup
220g Lo-Fo Pantry All Purpose/ Plain Flour
80g ground almonds
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon nutmeg powder
1 teaspoon salt
220ml lactose free milk
2 egg yolks
2 ½ teaspoon baking powder
For the icing
250g icing sugar
2 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon sea salt
2 tablespoon lactose free milk
Preheat your oven to 180C and line two muffin trays with 14 paper cases and put to one side.
Beat the butter and sugar together in a bowl until light and creamy. Slowly beat in the maple syrup, eggs and egg yolks until well combined.
Sift together the flour, ground almonds, ginger, cinnamon, nutmeg, baking powder and salt. With a wooden spoon, gently mix half of the flour mixture into the butter syrup mixture, followed by half of the warm milk. Add the remaining flour mixture and the remaining milk and mix until well combined.
Divide the mixture among the muffin cases and bake for 20-25 minutes, or until well risen and springy to the touch. Remove the cakes from the tin and let cool on a cooling rack.
For the maple buttercream, cream the butter in a bowl for 2-3 minutes, until light and fluffy. Add the icing sugar in two additions, beating well in between each one. Stir through the maple syrup, vanilla, salt (go easy as there’s salt in the butter) and milk. Taste (and adjust to your liking.
Once the cupcakes are fully cooled, decorate with the buttercream.
Recipe developed by Emma Hatcher
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet