Passionfruit Cupcakes with Whipped Coconut Cream Icing Recipe from The Low FODMAP Kitchen Cookbook

Passionfruit Cupcakes with Whipped Coconut Cream Icing Recipe from The Low FODMAP Kitchen Cookbook

This passionfruit cupcakes recipe is light and delicate with a charming, tropical tang. Every few bites you get a little crunch from the passionfruit pulp, and when topped with the rich whipped coconut cream icing you’ve got a stunning flavour and texture combination, if I do say so myself.

Don’t skip chilling the coconut milk. It is this process that allows the coconut fat to separate out and solidify, giving you creamier, thicker icing at the end.

Makes 10 cupcakes

Ingredients:

Cupcakes
70g ground almonds
75g brown rice flour
40g potato starch
1/4 tsp sea salt
2 tsp baking powder
75g brown sugar
Zest of 1 lemon
1 egg
60ml almond milk
60ml passionfruit pulp (from roughly 2 passionfruit), plus extra to top
2 tbsp coconut oil, melted and cooled
1 tsp pure vanilla extract

Whipped coconut cream icing
1 tin (400ml) full-fat coconut milk, refrigerated for 24 hours
2 tbsp maple syrup
1 tsp pure vanilla extract or 1 vanilla pod, seeds scraped
1 tsp cinnamon

Method:

1. Preheat the oven to 180°C (gas 4) and line a cupcake tin with ten paper
cases.
2. Place the ground almonds in a medium bowl and sieve over the rice flour, potato starch, salt and baking powder.
3. Add the sugar and lemon zest and whisk to combine.
4. In another bowl combine the egg, almond milk, passionfruit pulp, coconut oil and vanilla, whisking thoroughly.
5. Add the wet mix to the dry mix and stir until just combined.
6. Spoon into the paper cases and bake for 25–30 minutes, or until a skewer comes out clean when inserted into the centre.
7. Remove the cakes from the oven and set aside for 5 minutes before transferring to a wire rack to cool.
8. Meanwhile, make the icing. Open the can of coconut milk and scoop the top layer of white, creamy goodness into a mixing bowl, discarding the water.
9. Blend the thick coconut milk with a hand mixer on a high speed for 15–20 seconds, just until the mixture softens.
10. Add the maple syrup and vanilla extract and mix again for 1–2 minutes, until light and creamy.
11. Finally add the cinnamon and stir to incorporate. I like to place
in the fridge for a few minutes to solidify again before using.
12. When the cakes are cool, pipe or spoon the whipped coconut cream on top of each and drizzle over a little passionfruit pulp to finish.

Tip: These cupcakes are best eaten on the day of baking, however any uniced leftovers will store in an airtight container for 2–3 days or can be frozen for longer.

RECIPE FROM THE FODMAP FRIENDLY KITCHEN COOKBOOK

FODMAP friendly kitchen cookbookEmma Hatcher’s book, based on her hugely popular food and lifestyle blog She Can’t Eat What?! will take the frustration out of living with IBS, Crohn’s disease, coeliac’s disease, food intolerances and many other digestive disorders.

Backed by the official FODMAP Friendly team and with more than 100 quick, easy and modern recipes, diet information and personal stories for those that have run out of answers and feel ‘they can’t eat anything’, Emma shows you how to create delicious meals and look after your gut in today’s stress-filled, modern lifestyle.

 

To buy your copy of The FODMAP Friendly Cookbook by Emma Hatcher visit www.amazon.co.uk/FODMAP-Friendly-Kitchen.

You may also like...