I can’t believe I’ve been back at school for four weeks already, and I haven’t posted a blog post in that time! I have lots of recipes that I’m keen to share from a low FODMAP Thai beef rendang to an indulgent aubergine parmigiana, so watch this space! To say that this year has been busy so far would be an understatement, but I’ve really enjoyed being back at school and meeting all my new classes, while also managing to attend a new weekly yoga class which has been working wonders on my bloat-related IBS symptoms.
In previous posts, you may have noticed that I love talking about baking, and I often post a lot of cake recipes. Well as I prepare for yet another instalment of Great British Bake Off, I thought I’d share a delicious FODMAP friendly cupcake recipe I’ll be eating while I watch! I don’t know about you, but I can’t seem to watch bake off without consuming homemade treats! The coffee cupcake recipe below is gluten and dairy free and contains decaffeinated coffee, as I find too much caffeine can definitely trigger unwelcome gut symptoms! And just because they are free from and tummy-friendly, it doesn’t mean they contain any extra sugar (I’ve no idea why supermarket products seem to contain more!), they’re obviously palm oil free, and most importantly they taste incredible… The icing itself is heavenly (and I’m not usually an icing person).
Gluten Free Coffee Cupcakes
- 170 g Gluten free self-raising flour
- 170 g Caster sugar
- 170 g Butter (I use Vitalite)
- 3 Large eggs
- 1 ½ tbsp Instant coffee (decaffeinated)
- 1 ½ tbsp Hot water
For the icing:
- 200 g Icing sugar
- 50 g Butter (dairy-free)
- ½ tbsp Instant coffee (decaffeinated)
- ½ tbsp Hot water
Preheat the oven to 180 degrees/gas mark 6. Cream the butter and sugar together in a mixing bowl. Add the eggs and the flour gradually, folding as you go.
Dissolve the coffee into the hot water and stir into the cupcake mixture.
Prepare 12 cupcake cases in a tin. Gradually add the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcakes) place these in the oven for 15-20 minutes, or until golden brown.
Remove the cupcakes from the tin to cool on a wire rack, and prepare your buttercream. Dissolve the instant coffee in hot water, then mix this together the butter and icing, until you are happy with the consistency. Use a piping bag, and decorate your cakes with a neat swirl and decorate with grated dark chocolate.
Let me know as always if you give any of my recipes a try, I love hearing from you and seeing your creations. While my recipes aren’t always healthy, it’s so important to enjoy food, particularly when following a restrictive diet, so make sure you treat yourself now and again!