Gingerbread Cupcakes with Salted Maple Icing

Preparation

15 mins

Baking

25 mins

Makes

14

Low FODMAP serve

1-2

Image

What you'll need

For the cupcakes

butter

140g butter

brown sugar

200g brown sugar

maple syrup

120g maple syrup

Lo-Fo Pantry All Purpose/ Plain Flour

220g Lo-Fo Pantry All Purpose/ Plain Flour

almonds

80g ground almonds

ginger

1 teaspoon ground ginger

ground cinnamon

1 teaspoon ground cinnamon

nutmeg powder

½ teaspoon nutmeg powder

salt

1 teaspoon salt

milk

220ml lactose free milk

eggs

2 eggs

egg yolks

2 egg yolks

baking soda

2 ½ teaspoon baking powder

For the icing

butter

200g butter

icing sugar

250g icing sugar

maple syrup

2 tablespoon maple syrup

vanilla extract

1 teaspoon vanilla extract

sea salt

1 teaspoon sea salt

milk

2 tablespoon lactose free milk


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Preheat your oven to 180C and line two muffin trays with 14 paper cases and put to one side.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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