Fody's Red Velvet Low FODMAP Cupcakes

Who likes red velvet cupcakes? That’s rhetorical, by the way. And ours are low FODMAP – gluten-free and lactose-free, too. Indeed, this is one of our favorite gluten free low FODMAP recipes!

Great for bake sales, birthday parties, office get-togethers – or, for Valentine’s Day, how about the optional CHOCOLATE DIPPED STRAWBERRIES?

For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

Combine milk and vinegar and let sit for at least 5 minutes to thicken.

Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate; set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.