Recipes | Cakes & Cupcakes

Valentine’s Day Cupcakes – Low FODMAP

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Something For Everyone

Cupcakes work so well for events where you will have a lot of people partaking: bake sales, potlucks and office parties come immediately to mind. For February 14th there are two kinds of parties: big and really intimate – as in two of you. These gluten-free, lactose-free, low FODMAP Valentine’s Day Cupcakes work best for the former as they are baked in a batch, and as you can see from the images, you can tailor them a bit so everyone can pick and choose which one speaks to them.

Valentine's Cupcakes closeup

It’s All About the Look

For themed baked goods, like these Valentine’s Day Cupcakes, there are so many decorative elements to choose from. One look at your local craft store or anywhere there are cake decorating supplies and you will have your choice of fluted paper wrappers, sugar decorations and the like. Have fun and choose what speaks to you. You can find elegant or kitschy, fun and silly to serious and everything in-between.

Valentine's Day cupcakes overhead

Start with the Basics

You will need a batch of our Gluten-Free White Cupcakes and also of our  Low FODMAP Vanilla Frosting. I frosted some of them with the vanilla frosting as is, and for some of them I added fresh raspberries to the frosting, which creates that pretty pink color – and fabulous fruity flavor.

As for the sugar decorations that go on top, you can pick and choose. They are usually made from low FODMAP ingredients and used in such small quantities that you should be fine.

Valentine's Day cupcakes closeup held in hand with lacy paper liner

Valentine's Day cupcakes closeup held in hand with lacy paper liner
5 from 2 votes

Valentine's Day Cupcakes

These Valentine's Day Cupcakes use our basic Gluten-Free White Cupcakes and our Monash University Certified Low FODMAP Vanilla Frosting.

Low FODMAP Serving Size Info: Makes 24 cupcakes; serving size 1 cupcake

Makes: 24 Cupcakes
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Have the cupcakes baked and cooled and the frosting prepared. It should be super smooth and ready to use.
  2. To duplicate what we did, pipe some of the cupcakes with a swirl of vanilla frosting and add sugar decors on top while frosting is freshly applied, so that they will adhere.
  3. To make the raspberry frosting, add a small handful of fresh raspberries to the vanilla frosting and beat very well until incorporated and smooth. The frosting is very high in fat and the berries contain a lot of water, so getting them to combine will take some doing and the amount of berries that you can add is not endless. For every cup of frosting you can add about 3 berries. You are just going for color and texture so pay attention to the texture of the frosting as you beat it and start by adding just a few berries. I have obviously opted to leave the seeds in, which I like.
  4. Pipe raspberry frosting as described above.
  5. Frosted cupcakes are ready to serve or store in a single layer in an airtight container at room temperature and are best served within 24 hours.

 

 

Course: Dessert
Cuisine: American