Meal Planning
Gluten Free Colitis Friendly Cupcakes with an Orange Glaze
My husband is smack dab in the middle of his cancer treatments and with those treatments comes colitis. We were lucky to catch it early on simply because I took note when he said he felt sick and did my research and saw there aren’t that many recipes out there that will keep his stomach healthy without sacrificing flavor. I am not a medical professional and cannot treat or diagnose, this just works for him and people are asking me to share. Consult your physician before making any changes. Individual tolerances may vary.
Here is the recipe for the cupcakes and below it you will find a second recipe for the glaze.
Digestively Friendly Chocolate Cupcakes – Gluten Free!
These are digestively friendly chocolate cupcakes made for those with digestive issues. My husband has colitis and these meals don't aggravate it. My hope is that it will satisfy you and not your tummy!
Ingredients
- 1 1/2 cups gluten-free flour
- 1 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp pure maple syrup
- 2 tbsp honey
- 1 cup vanilla almond milk or lactose free milk of choice
- 1/2 cup butter melted
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper or silicone liners.
- In a bowl, sift together the gluten-free flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, syrup, honey, melted butter, eggs, and vanilla extract. If the butter is hot add the milk to cool before adding eggs or they will scramble.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
I use King Arthur measure-for-measure gluten free flour.
Be sure to sift your dry ingredients every single time you work with dry ingredients. It ensures even distribution of leavening agents.
See below for recipe for glaze
Digestively friendly glaze for cupcake
This is the glaze I drizzle on the cupcakes for added flavor. It's not necessary but it's delicious!
Ingredients
- 1/4 cup honey
- 1 tablespoon pure maple syrup
- 1/4 teaspoon orange extract
- ½ teaspoon vanilla
- 1 tablespoon unsalted butter
- 2-3 tablespoons almond milk adjust for desired consistency
Instructions
- In a saucepan over low to medium-low heat, melt the butter.
- Add honey, maple syrup, and orange extract to the melted butter. Stir continuously until well combined.
- Gradually add almond milk, stirring continuously until you achieve a smooth glaze consistency.
- Taste the glaze and adjust sweetness or orange flavor if needed.
- Once your cupcakes have cooled, drizzle the warm buttery glaze over the top
Notes
The orange extract can probably be omitted. I bought a bottle to add to desserts when I am repeating a dessert but want a twist. The orange brings out brightness and you will be surprised how often you use it (if you keep using my recipes lol)!
Julie Maloney
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