Vanilla Cupcakes with Lemon Icing
12 large cupcakes
Low FODMAP serve
What you'll need
¾ cup (210g) caster sugar
¾ cup (125g) butter, softened
3 (165g) XL eggs
1 teaspoon (5g) vanilla essence
2 cups (12g) Lo-Fo Pantry All Purpose/Plain Flour
2 teaspoons (12g) baking powder
pinch (1g) salt
1 cup (250g) lactose free milk
1 ¼ cups (165g) pure icing sugar
1 ½ tablespoon (18g) lemon juice
1 tablespoon (16g or more) water (or as needed to make thick icing consistency)
2-3 drops yellow liquid food colouring (optional for heightened colour effect)
Preheat oven to 180°C fan-forced (356°F). Line a 12 capacity muffin tin with large patty pans.
Use an electric mixer to beat together the butter and sugar in a medium bowl until pale and creamy.
Slowly add in the eggs, one at a time, beating until combined. Add the vanilla, folding in the mixture with a spatula.
Add the baking powder and salt to the flour.
Sift half of the flour mixture into the butter and egg mixture and fold. Then fold in half of the milk. Repeat with remaining flour and milk until well combined.
Spoon mixture evenly amongst prepared pans. Bake for 18-20 minutes or until cooked. Remove from oven and transfer to a wire rack to cool completely.
Sift icing sugar into a medium bowl. Gradually add in the lemon juice and water, beating with an electric mixer until a smooth paste forms. Add the food colouring (if desired for an extra pop of colour) and stir until well combined. Spread icing evenly over cupcakes (ensure cupcakes are cooled). Set aside for 10minutes until icing sets and then serve.