200g gluten free self-raising flour

2 tsp gluten free baking powder

200g lactose free unsalted butter, softened

4 eggs

200g caster sugar

3 tbsp lactose free milk

50g dairy free white chocolate buttons/drops

zest of 1 medium orange

150g mixed blueberries & raspberries


Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases.

Tip the all ingredients (except for the dairy free chocolate & fruit) into a large bowl and beat with electric whisk until smooth.

Fold the fruit and dairy free white chocolate through the batter.

Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm.

Remove the cupcakes from the oven and allow to cool a little.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - White chocolate, blueberry & raspberry cupcakes *We recommend the help  of a registered dietician IBS  FODMAP Home
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