Gluten-Free Snickers Cupcake
This gluten-free snickers cupcakes are low FODMAP, perfectly sweetened, indulging, delicious and yes they taste like the all-time favorite snickers bars!
For the Cupcakes
- 100 gr gluten free flour
- 40 gr unsweetened coca powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 140gr granulated sugar
- 4 Tbsp Sunflower oil
- 2 eggs (at room temperature)
- 140 ml full fat lactose-free milk (at room temperature)
For the Filling
- 100 gr salted peanuts
- 150 ml caramel sauce (see my recipe for low FODMAP caramel sauce here)
For the Peanut Butter Frosting
- 70 gr unsalted butter (softened at room temperature)
- 200 gr smooth peanut butter
- 110 gr confectioners sugar
- 80 ml lactose free heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Low FODMAP caramel sauce (optional)
- chopped salted peanuts (optional)
- chopped dark chocolate (optional)
For the Cupcakes
Preheat the oven to 180C. Line a 12-cup muffin pan with cupcake liners and set it aside.
Start by making the cupcakes: In a large bowl whisk the cocoa powder, the gluten free flour, baking soda, baking powder, salt and sugar.
Create a well in the center and add the oil, eggs, milk and whisk to combine well. The batter should be smooth and relatively thin.
Pour the batter into the prepared cupcake liners- fill only hallway to avoid spilling over the sides.
Place the muffin pan in the center of your preheated oven and bake for about 19 to 20min or until the cupcakes spring back when pressed lightly on the center. Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Allow the cupcakes to cool complete before frosting.
For the homemade low FODMAP caramel sauce check out this recipe
To make the peanut butter frosting
Using a handheld or stand mixer fitted with a whisk attachment beat the softened butter on medium speed for 2 minutes until completely smooth and creamy. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 4 minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
To fill the cupcakes:
Insert a paring knife into the top of the cupcake at an angle. Hold the blade so that the flat side is facing the edge of the cupcake. It should at a 45-degree angle to the cupcake. Don't push the blade too deep into the cupcake, otherwise the frosting will come out the bottom.If you don't have a paring knife, you can use a teaspoon instead.Aim the hole to be about 1 inch (2.54cm) wide.
Pull the cone shape out of the cupcake. Cut the cone in half and discard the pointed part. You will use the top, flat part to plug the hole at the end.
Fill the cupcakes with the chopped peanuts and the caramel sauce. And then close the hole with the top(flat part) of the cone.
Frost the cooled cupcakes. Decorate with the remaining of the caramel sauce, chopped peanuts and chopped dark chocolate.