Ingredients


125g/4oz lactose free butter

125g/4oz icing sugar

100g/3½oz blueberries

50g/2oz gluten free self raising flour

150g/5oz ground almonds

half tsp rosewater

4 egg whites, beaten until stiff peaks form when the whisk is removed

1 lemon, zest only

For the frosting

600g/1lb 5½oz icing sugar

2-3 drops edible pink food colouring

3 tbsp lemon juice

3 tbsp water

half tsp rosewater


Serves - 8




Method


Preheat the oven to 180C/355F/Gas 4. Beat the lactose free butter and sugar together in a bowl, until pale and fluffy.

Dredge the blueberries in the gluten free flour, then remove and set aside.

Add the gluten free flour and almonds to the lactose free butter mixture and mix well.

Add the rose water and the blueberries and mix in. Gently fold in the egg whites.

Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases.

Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.

For the frosting, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.

Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Rose and blueberry cupcakes
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