This is my collection of High Flavour, Low FODMAPs recipes, perfect for people with fructose malabsorption.  Enjoy!

Mint Mojito Cupcakes

Mint Mojito Cupcakes

Makes 10 large cupcakes or 18 mini cupcakes

Low Fodmap       Lactose Free          Gluten Free         Vegetarian

These are THE best cupcakes, strictly for adults and totally amazing (if I do say so myself).  Inspired by the lovely people at Hummingbird Bakery and their great recipe books, you will never know that they are free of gluten, lactose and fodmaps. These are best eaten on the day they are made but they will keep for a couple of days in an airtight container.


For the sponge

  • 100ml White Rum
  • 170g Caster Sugar
  • 40g Margarine
  • 120g my Gluten Free Flour (if you use shop bought gluten free flour then add in ¼ tsp xantham gum)
  • ¼ tsp Salt
  • 1 ½ tsp Baking Powder
  • 2 tsp finely grated Lime Zest
  • 2 tsp finely grated Lemon Zest
  • 1 tbsp Mint, finely chopped
  • 1 large Egg
  • 120ml Almond Milk
  • ½ tsp Vanilla Essence

For the Frosting

  • 80g Margarine
  • 250g Icing Sugar
  • ½ tsp finely grated Lime Zet
  • ½ tsp finely grated Lemon Zest
  • 3tsp White Rum
  • 1 tsp Lime Juice
  • 1 tsp chopped Mint or Lime zest, to garnish


  • Paper Cupcake Cases
  • Muffin/Cupcake Trays
  • Small Saucepan
  • 2 Large Bowls
  • Measuring Jug
  • Electric Whisk


For the sponge

  1. Preheat the oven to 170°c and line the muffin tins with cases
  2. In the saucepan bring the white rum and 30g of the sugar to the boil.  Reduce by half and set aside to cool
  3. Beat together the margarine, flour, salt, baking powder, lime zest, lemon zest, mint and remaining 140g of sugar.  Mix until you have a crumb like consistency.
  4. In the measuring jug, mix together the egg, almond milk and vanilla and gradually pour this into the butter/flour mixture, until you have a smooth batter
  5. Spoon the cake batter into the cupcake cases, until they are 2/3 full.  Place in the oven and bake for 15-20 minutes (or if you are making mini cupcakes then bake them for 12-15 minutes)
  6. Remove the cupcakes from the oven and whilst the sponge is still warm, spoon the rum reduction over them (½ tsp for mini cakes and 1 tsp for bigger cupcakes).  Then leave to cool completely.
  7. Whilst the cakes are cooling, make the frosting
  8. In the second bowl, using the electric whisk, beat together the margarine, icing sugar, lemon and lime zest to form a sandy consistency
  9. Add in the rum and lime juice and whisk for five minutes, until the icing becomes light and fluffy
  10. Ice the cupcakes and sprinkle the lime zest or mint over the top
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