Lime and Poppy Seed Cupcakes with Lime Drizzle

Preparation

10 mins

Cooking

20 mins

Makes

12 cupcakes

Low FODMAP serve

1 cupcake

What you'll need

1 ¾ cup Lo-Fo Pantry Plain Flour

3 teaspoon baking powder

¼ teaspoon baking soda

¾ cup sugar

2 tablespoons poppy seeds

zest and juice 1 lime

½ cup almond milk

3 large eggs

⅔ cup rice bran oil

For the drizzle

1 cup icing sugar

1-2 tablespoons lime juice

Process

Step 1

Preheat the oven to 160^oC and line a 12 capacity muffin tray with cupcake liners.

Step 2

Combine flour, baking powder, baking soda, sugar and poppy seeds on a large bowl.

Step 3

In another bowl whisk together remaining ingredients.

Step 4

Create a well into the flour mixture and pour the wet ingredients into it. Use a wooden spoon to fold the flour into the wet mixture and stir until it is just combined.

Step 5

Bake in the oven for 15-20mins or until a skewer inserted in the center comes out clean.

Step 6

To make the drizzle, combine the icing sugar and lime juice 1 tablespoon at a time. If the glaze is not running enough add a little bit of water or lactose free milk.

Step 7

Once the cupcakes are cooled, use a spoon to drizzle a little glaze over the top and allow it to run down the edges.

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

Lime and Poppy Seed Cupcakes with Lime Drizzle

Preparation

Cooking

Makes

Low FODMAP serve