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Lifeway Foods Red Velvet Cupcakes

Lifeway Foods Red Velvet Cupcakes


Preheat your oven to 350°F and line two standard cupcake pans with paper (or silicone reusable) liners. You’ll get close to 18 cupcakes from this batter.

In a large bowl, cream the butter and sugar with an electric mixer (or a REALLY strong arm and whisk!) until light and fluffy – roughly 5 minutes. Add the eggs, one at a time, incorporating completely before adding the next egg.

In a separate small bowl, whisk together the dark rum, cocoa and vanilla. Add to the sugar/butter mixture and beat well. Add your red food coloring until it’s as red as you’d like.

Pour kefir into a liquid measuring glass and add salt. Stir until combined. Add to the kefir/salt mixture to the other liquid ingredients in three parts, alternating with the cake flour (one part kefir, mix, one part flour, mix, etc.). With each addition, beat until the ingredients are just incorporated, careful not to over mix.

In a small bowl, stir together the cider vinegar and baking soda. Add this mixture to batter and mix. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well-blended and the batter is smooth, again careful not to over mix.

Pour batter into cupcake liners until 2/3 full (careful not to overfill, as these babies rise!). Bake 20-25 minutes, or until the tops spring back when you gently touch them.

Cool the cakes in the pan for 10 minutes, before removing from the pan to cool completely. When cool, frost with icing of your choosing and enjoy your Valentine’s Day treat!

Notes: Cake flour: This recipe calls for cake flour, which differs from regular all-purpose flour in many ways. Most notably, it is has a much finer grain, lending to extra fluffy baked goods. Substitute all-purpose flour if you have it on hand.

Butter: We suggest using organic, grass fed butter in this recipe for taste and health benefits. Substitute other butter you have on hand, melted unrefined virgin coconut oil, or the vegetable oil of your choice.


  • Low FODMAP Cupcakes:
    • 1 cup (240 ml) whole lactose-free milk, at room temperature
    • 1 tablespoon plus 1 teaspoon apple cider vinegar
    • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
    • 1 tablespoon natural cocoa
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
    • 1 1/2 cups (297 g) sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons red liquid food coloring
    • 2 large eggs, at room temperature
    • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
    • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
    • 3 tablespoons lactose free whole milk, plus extra as needed
    • 1 teaspoon vanilla extract
    • 8-ounces (225 g) semisweet chocolate, melted
    • 18 firm strawberries, washed and dried

    For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

    Combine milk and vinegar and let sit for at least 5 minutes to thicken.

    Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

    In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

    Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

    Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

    For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

    Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

    For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


    • Low FODMAP Cupcakes:
      • 1 cup (240 ml) whole lactose-free milk, at room temperature
      • 1 tablespoon plus 1 teaspoon apple cider vinegar
      • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
      • 1 tablespoon natural cocoa
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
      • 1 1/2 cups (297 g) sugar
      • 1 teaspoon vanilla extract
      • 2 tablespoons red liquid food coloring
      • 2 large eggs, at room temperature
      • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
      • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
      • 3 tablespoons lactose free whole milk, plus extra as needed
      • 1 teaspoon vanilla extract
      • 8-ounces (225 g) semisweet chocolate, melted
      • 18 firm strawberries, washed and dried

      For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

      Combine milk and vinegar and let sit for at least 5 minutes to thicken.

      Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

      In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

      Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

      Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

      For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

      Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

      For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


      • Low FODMAP Cupcakes:
        • 1 cup (240 ml) whole lactose-free milk, at room temperature
        • 1 tablespoon plus 1 teaspoon apple cider vinegar
        • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
        • 1 tablespoon natural cocoa
        • 1 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
        • 1 1/2 cups (297 g) sugar
        • 1 teaspoon vanilla extract
        • 2 tablespoons red liquid food coloring
        • 2 large eggs, at room temperature
        • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
        • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
        • 3 tablespoons lactose free whole milk, plus extra as needed
        • 1 teaspoon vanilla extract
        • 8-ounces (225 g) semisweet chocolate, melted
        • 18 firm strawberries, washed and dried

        For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

        Combine milk and vinegar and let sit for at least 5 minutes to thicken.

        Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

        In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

        Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

        Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

        For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

        Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

        For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


        • Low FODMAP Cupcakes:
          • 1 cup (240 ml) whole lactose-free milk, at room temperature
          • 1 tablespoon plus 1 teaspoon apple cider vinegar
          • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
          • 1 tablespoon natural cocoa
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
          • 1 1/2 cups (297 g) sugar
          • 1 teaspoon vanilla extract
          • 2 tablespoons red liquid food coloring
          • 2 large eggs, at room temperature
          • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
          • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
          • 3 tablespoons lactose free whole milk, plus extra as needed
          • 1 teaspoon vanilla extract
          • 8-ounces (225 g) semisweet chocolate, melted
          • 18 firm strawberries, washed and dried

          For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

          Combine milk and vinegar and let sit for at least 5 minutes to thicken.

          Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

          In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

          Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

          Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

          For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

          Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

          For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


          • Low FODMAP Cupcakes:
            • 1 cup (240 ml) whole lactose-free milk, at room temperature
            • 1 tablespoon plus 1 teaspoon apple cider vinegar
            • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
            • 1 tablespoon natural cocoa
            • 1 teaspoon baking soda
            • 1/2 teaspoon salt
            • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
            • 1 1/2 cups (297 g) sugar
            • 1 teaspoon vanilla extract
            • 2 tablespoons red liquid food coloring
            • 2 large eggs, at room temperature
            • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
            • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
            • 3 tablespoons lactose free whole milk, plus extra as needed
            • 1 teaspoon vanilla extract
            • 8-ounces (225 g) semisweet chocolate, melted
            • 18 firm strawberries, washed and dried

            For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

            Combine milk and vinegar and let sit for at least 5 minutes to thicken.

            Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

            In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

            Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

            Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

            For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

            Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

            For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


            • Low FODMAP Cupcakes:
              • 1 cup (240 ml) whole lactose-free milk, at room temperature
              • 1 tablespoon plus 1 teaspoon apple cider vinegar
              • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
              • 1 tablespoon natural cocoa
              • 1 teaspoon baking soda
              • 1/2 teaspoon salt
              • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
              • 1 1/2 cups (297 g) sugar
              • 1 teaspoon vanilla extract
              • 2 tablespoons red liquid food coloring
              • 2 large eggs, at room temperature
              • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
              • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
              • 3 tablespoons lactose free whole milk, plus extra as needed
              • 1 teaspoon vanilla extract
              • 8-ounces (225 g) semisweet chocolate, melted
              • 18 firm strawberries, washed and dried

              For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

              Combine milk and vinegar and let sit for at least 5 minutes to thicken.

              Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

              In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

              Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

              Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

              For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

              Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

              For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


              • Low FODMAP Cupcakes:
                • 1 cup (240 ml) whole lactose-free milk, at room temperature
                • 1 tablespoon plus 1 teaspoon apple cider vinegar
                • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
                • 1 tablespoon natural cocoa
                • 1 teaspoon baking soda
                • 1/2 teaspoon salt
                • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
                • 1 1/2 cups (297 g) sugar
                • 1 teaspoon vanilla extract
                • 2 tablespoons red liquid food coloring
                • 2 large eggs, at room temperature
                • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
                • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
                • 3 tablespoons lactose free whole milk, plus extra as needed
                • 1 teaspoon vanilla extract
                • 8-ounces (225 g) semisweet chocolate, melted
                • 18 firm strawberries, washed and dried

                For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

                Combine milk and vinegar and let sit for at least 5 minutes to thicken.

                Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

                In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

                Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

                Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

                For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

                Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

                For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


                • Low FODMAP Cupcakes:
                  • 1 cup (240 ml) whole lactose-free milk, at room temperature
                  • 1 tablespoon plus 1 teaspoon apple cider vinegar
                  • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
                  • 1 tablespoon natural cocoa
                  • 1 teaspoon baking soda
                  • 1/2 teaspoon salt
                  • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
                  • 1 1/2 cups (297 g) sugar
                  • 1 teaspoon vanilla extract
                  • 2 tablespoons red liquid food coloring
                  • 2 large eggs, at room temperature
                  • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
                  • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
                  • 3 tablespoons lactose free whole milk, plus extra as needed
                  • 1 teaspoon vanilla extract
                  • 8-ounces (225 g) semisweet chocolate, melted
                  • 18 firm strawberries, washed and dried

                  For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

                  Combine milk and vinegar and let sit for at least 5 minutes to thicken.

                  Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

                  In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

                  Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

                  Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

                  For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

                  Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

                  For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


                  • Low FODMAP Cupcakes:
                    • 1 cup (240 ml) whole lactose-free milk, at room temperature
                    • 1 tablespoon plus 1 teaspoon apple cider vinegar
                    • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
                    • 1 tablespoon natural cocoa
                    • 1 teaspoon baking soda
                    • 1/2 teaspoon salt
                    • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
                    • 1 1/2 cups (297 g) sugar
                    • 1 teaspoon vanilla extract
                    • 2 tablespoons red liquid food coloring
                    • 2 large eggs, at room temperature
                    • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
                    • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
                    • 3 tablespoons lactose free whole milk, plus extra as needed
                    • 1 teaspoon vanilla extract
                    • 8-ounces (225 g) semisweet chocolate, melted
                    • 18 firm strawberries, washed and dried

                    For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

                    Combine milk and vinegar and let sit for at least 5 minutes to thicken.

                    Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

                    In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

                    Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

                    Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

                    For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

                    Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

                    For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


                    • Low FODMAP Cupcakes:
                      • 1 cup (240 ml) whole lactose-free milk, at room temperature
                      • 1 tablespoon plus 1 teaspoon apple cider vinegar
                      • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
                      • 1 tablespoon natural cocoa
                      • 1 teaspoon baking soda
                      • 1/2 teaspoon salt
                      • 1/2 cup (1 stick 113 g) unsalted butter, at room temperature, cut into pieces
                      • 1 1/2 cups (297 g) sugar
                      • 1 teaspoon vanilla extract
                      • 2 tablespoons red liquid food coloring
                      • 2 large eggs, at room temperature
                      • 6 tablespoons (3/4 stick 85 g) unsalted butter, at room temperature, cut into small pieces
                      • 3 cups (270 g) confectioners’ sugar, whisked before measuring, plus extra as needed
                      • 3 tablespoons lactose free whole milk, plus extra as needed
                      • 1 teaspoon vanilla extract
                      • 8-ounces (225 g) semisweet chocolate, melted
                      • 18 firm strawberries, washed and dried

                      For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F (180°C). Line 18 cupcake wells with fluted paper cups.

                      Combine milk and vinegar and let sit for at least 5 minutes to thicken.

                      Meanwhile, whisk together flour, cocoa, baking soda and salt in a medium bowl to combine and aerate set aside.

                      In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and red food coloring.

                      Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the soured, thickened milk. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly amongst paper cupcake liners.

                      Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pans on racks for 5 minutes, then unmold cupcakes onto racks and cool completely. Low FODMAP cupcakes are ready to frost or store in airtight container overnight.

                      For the Frosting: Prepare the frosting and assemble the cupcakes the day of serving. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the confectioners’ sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more confectioners’ sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.

                      Frost Cupcakes: You can use a small offset spatula to create a casual look or use a pastry bag and star tip to create beautiful swirls.

                      For Optional Chocolate Dipped Strawberries: Line a baking sheet pan with aluminum foil. Have the melted chocolate in a narrow, deep bowl (I use a measuring cup). Holding a berry by the stem and leaves, dip into the melted chocolate about three-quarters of the way then lift up, allowing any excess chocolate to drip back into bowl. Place berry on aluminum foil. Repeat with remaining berries. Allow chocolate to firm up, then peel off of the foil and place chocolate dipped berries on cupcakes right before serving.


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