Low FODMAP Red Velvet Cupcakes

Steps

1. 1Preheat the oven to 180ºC (350ºF) bake function. Shift the rack to the centre of the oven. Line a muffin tin with 12 cupcake liners.
2. 2Sift the flour, baking soda, baking powder, cocoa powder and salt into a medium sized bowl. Whisk to combine.
3. 3Place the milk and white vinegar into a small jug. Mix well and leave to curdle for 2-3 minutes - it should go a little chunky and create buttermilk.
4. 4In a separate large mixing bowl whisk together the sugar and oil. Add the egg, vanilla, food colouring, and homemade buttermilk and whisk again. Make a black coffee, measure out the liquid, then pour into the wet mixture and mix again.
5. 5Add the dry mixture to the wet and fold through until just combined. It’s okay if your mixture is quite runny.
6. 6Scoop the batter into the cupcake liners - you’ll need about 1/4 cup per cupcake.
7. 7Bake in the middle of the oven for 20 - 24 minutes until a skewer comes out clean and the tops are a little springy when you gently press on them. Remove from the oven and allow to cool completely before icing.
8. 8For the icing: Allow the cream cheese and dairy free spread/butter to come to room temperature. Place in a bowl or cake mixer and beat the cream cheese, dairy free spread/butter, vanilla, until light and fluffy. Gradually the icing/powdered sugar a few spoonfuls at a time until the icing is thick and creamy.
9. 9Ice the cupcakes - we used a piping bag.
10. 10Enjoy 1 cupcake at a time and leave 3-4 hours between serves. They will keep at room temperature for 2 days or in the fridge for 5 days in an air-tight container. Just remember cupcakes are always best fresh and the longer you leave them the more they will dry out.