Low FODMAP Red Velvet Cupcakes

Happy Valentine's Day! Having IBS and following the Low FODMAP diet does not mean you have to sacrifice your favorite sweet treats to celebrate. If you are tasked with bringing a sweet to the party, here is a go to recipe that everyone is sure to love!

Prep time: 20 minutes Cook Time 20-25 minutes

Low FODMAP Red Velvet Cupcake Ingredients

Cupcake Ingredients:

• 2 Cups of Low FODMAP All Purpose Gluten Free Flour

• 1 tsp of baking powder

• 1 tsp of baking soda

• 1/2 tsp of salt

• 2 Tbsp of natural cocoa

• 1 Tbsp of red food dye coloring

• 1 tsp of vanilla extract

• 1 Cup of lactose free whole milk

• 1 Tbsp of vinegar

• 1/2 cup of unsalted butter at room temperature, cut into pieces

• 1 1/2 cups of granulated sugar

• 2 large eggs at room temperature

Frosting Ingredients:

• 7 Tbsp of unsalted butter, at room temperature

• 3 cups of confectioners sugar

• 3 Tbsp of lactose free milk

• 1 tsp of vanilla extract

Directions for the Low FODMAP Red Velvet Cupcakes

For Cupcakes:

1. Place oven rack in center of oven.

2. Preheat oven to 350 degrees fahrenheit

3. Line cupcake pan or spray to prevent cupcakes from sticking.

4. Stir together flour, baking powder, baking soda, and salt and set asided.

5. In a separate small bowl, whisk together milk and vinegar, and let stand for 5 minutes.

6. On medium speed, in a large bowl beat butter until smooth and creamy, for about 2 minutes.

7. Gradually add in the granulated sugar until light and fluffy. for about 2 minutes. Scraping sides down to ensure well blended.

8. Then crack one egg and add to the sugar mixture. Add one egg at a time until egg is completely mixed into sugar mixture.

9. In a separate bowl stir together the cocoa, red food coloring, and vanilla until well mixed and no cocoa clumps. (The cocoa mixture will turn bright red when added to the wet mixture).

10. On medium speed, blend cocoa mixture into sugar mixture.

11. Split flour mixture into four sections.

12. Blend the first section of the flour mixture into the sugar mixture, then add 1/4 of the milk mixture.

13. Then continue to alternate the flour and the milk until all is blended.

14. Divide batter between the 18 cupcakes.

15. Place in oven for 20-25 minutes or until a fork comes out clean when inserted.

16. Cool cupcakes prior to adding frosting.

Frosting Directions:

• Add butter to bowl and blend butter on medium high speed until smooth, about 2 minutes.

• Gradually add confectioners sugar. Add 1.5 cups of the mixture and beat on low until mixed about 2 minutes.

• Add vanilla, milk, and remainder of confectioners sugar until blended until smooth.

• Frost cupcakes as desired.

This cupcake is able to maintain the richness because it still uses fat from the whole lactose free milk and butter in the recipe. Enjoy!