Easy, Versatile Low FODMAP Gluten-Free White Cupcakes
When you first embark on the low FODMAP diet you might think you have to leave all of your food-centered holidays behind. Thanksgiving might come to mind or big blowout parties like the Super Bowl and what about birthdays? I am here to tell you that you can eat very well at all of these occasions. These White Cupcakes, by the way, work well at these events and many more.
Bake sales? Cupcakes. Office parties? Cupcakes. Kid’s parties? Cupcakes. And these white cupcakes are a basic, which you will use again and again. Take a look at how we gussied them up for Valentine’s Day.
Low FODMAP Baking
These white cupcakes, in addition to the dozens of other baking recipes here at FODMAP Everyday®, are here to show you that you can still enjoy baking at home and eating many of your favorite baked goods while still following the low FODMAP diet.
How to Make The Best Gluten-Free White Cupcakes
Most white cupcakes contain egg whites only, which is one of the reasons the cake stays pale in color. The addition of one egg yolk adds moisture and richness, without adding too much color and is a technique that I picked up a while ago when baking classic white cake. Cupcakes, being diminutive in nature, dry out very quickly and any help we can give them is welcomed. Also, along the same lines while you could use whole, 2% or skim milk and the cupcakes would work, but I think they work best with the extra boost of fat from whole milk.
Gluten-Free White Cupcakes
These Gluten-Free White Cupcakes are a basic for your low FODMAP baking repertoire. Try them with our Monash University Certified Low FODMAP Vanilla Frosting.
Low FODMAP Serving Size Info: Makes 24 cupcakes; serving size 1 cupcake
- 1 1/3 cups (315 ml) lactose-free whole milk, at room temperature
- 1 tablespoon plus 1 teaspoon lemon juice
- 4 large egg whites, at room temperature
- 1 large egg, at room temperature
- 1 3/4 cups (250 g) plus 1 tablespoon gluten-free all-purpose flour blend, such as Bob’s Red Mill 1 to 1 Baking Flour
- 1/3 cup (37 g) cornstarch, whisked before measuring
- 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, at room temperature, cut into pieces
- 1 1/2 cups (297 g) sugar
- 1 tablespoon vanilla extract
Position oven racks in middle of oven. Preheat oven to 350°F/180°. Line 24 cupcake wells with fluted paper cups; set aside.
Whisk together the milk and lemon juice in a mixing bowl and allow to sit for about 5 minutes to thicken. Add egg whites and whole egg to thickened milk and whisk until well combined; set aside.
Whisk together the flour, cornstarch, baking powder, baking soda and salt in a mixing bowl to aerate and combine; set aside.
Beat butter with an electric mixer on medium-high speed in a large mixing bowl until very smooth and creamy, about 3 minutes, scraping down the bowl once or twice. (If using a stand mixer, use the flat paddle attachment). Beat in the sugar gradually and continue beating until fluffy, about 4 minutes, again scraping down the bowl as needed. Beat in vanilla.
Alternately add the wet mixture and dry mix to the butter/sugar mixture in 3 batches, beating well until smooth and combined. Evenly divide batter among fluted paper cups. Bake cupcakes for about 15 to 20 minutes, rotating the pans front to back once during baking. When done the tops should spring back when lightly pressed and a toothpick inserted in the center should show a few moist crumbs clinging. Place pans on a cooling rack for 5 minutes, then unmold cupcakes and cool upright. (If you want to freeze cupcakes for future use, place in zip top bags with air removed and freeze for up to 1 month. Defrost in refrigerator).