Mummified Low FODMAP Cupcakes

We know you will probably be trick or treating for Halloween, but there are also plenty of opportunities to create homemade treats. Halloween parties pop up at schools, offices, church or there are other social situations where a seasonal goody would be appropriate and now that you are following a low FODMAP diet, you have to take that into account.

These Mummified Low FODMAP Cupcakes are adorable and delicious. They are a bit crafty, but with a little practice, you can do it! They begin with a chocolate cupcake and the mummy wraps are vanilla frosting. Getting the mummy’s wraps to look right might take some practice – so simply practice on a clean plate, scrape up the frosting and re-use. You will need a pastry bag, a coupler and a flat tip. I suggest Wilton Tip #47.

The “eyes” are a sugar decoration that you can buy at the cake-decorating store and most should be low FODMAP. Read the labels and check ingredients.

Note that there is a fair amount of sugar in these cupcakes. This is not an issue from a FODMAP perspective, but you might want to limit yourself to 1 cupcake as a decadent treat every now and then!

For your low FODMAP cupcakes: Preheat the oven to 350˚F/180°C. Line 20 cupcake wells with paper liners; set aside.

Whisk together flour, sugar, cocoa, baking soda and salt in a large bowl.

Whisk together water, oil, vinegar and vanilla in a separate medium bowl.

Pour wet over dry and whisk until combined and smooth. Divide batter evenly in prepared pans. Firmly tap bottom of pans on work surface to dislodge any bubbles.

Bake for about 15 minutes or until a toothpick shows a few moist crumbs clinging. Cool pan on rack for 5 minutes. Unmold onto rack and cool completely.

For the frosting: While cupcakes are cooling, make the frosting. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes. Add half of the confectioners’ sugar gradually, beating until creamy, 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. It should be thick enough to hold its shape when piped.

Scrape frosting into pastry bag fitted with coupler and tip. Pipe mummy’s wraps on top of cupcakes, leaving some cake showing through, here and there, if you like (see images).

If using the optional edible marker, use it to make little red squiggly lines on the “sugar eyes” to create a bloodshot look as shown on some of the mummies. Place eyes on cupcakes as desired. Cupcakes are best served the day they are decorated. Store in airtight container.