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Lilly Bean Gluten Free Cupcake Mix Lemon 340.2g
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Cupcake Mix
Lemon
Gluten Free
- Vegan
- Soy Free
- Dairy Free
- Gluten Free
- No Artificial Color
Nutrition Facts
Per Per 4 1/2 tbsp (57 g)
pour 4 1/2 c. à soupe (57 g)
| Calories 180 | % Daily Value* |
| Fat/Lipides 0 g | 0% |
| Saturated/saturés 0 g + Trans/trans 0 g | 0% |
| Carbohydrate / Glucides 45 g | |
| Fibre/Fibres 1 g | 4% |
| Sugars / Sucres 25 g | 25% |
| Polyols/Polyalcools 0 g | |
| Protein / Protéines 1 g | |
| Cholesterol / Cholestérol 0 mg | |
| Sodlum 210 mg | |
| Potassium 50 mg | 1% |
| Calcium 50 mg | 4% |
| Iron/Fer 0.3 mg | 2% |
| 5% or less is a little 15% or more is a lot 5% ou moins c'est peu 15% ou plus c'est beaucoup |
Ingredients
Sugars (cane sugar, brown sugar), Gluten Free Flour (Sweat White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Taploca Flour, Xanthan Gum), Baking Powder (Sodium Acid Pyrophosphate, Com Starch, Sodium Bicarbonate, Mono Calcium Phosphate), Salt, Baking Soda, Vanilla bean, Lemon Juice Powder (lemon juice solids, maltodextrin, lemon oil).
Directions
Preheat oven to 325F. Empty Cupcake Mix in medium bowl. Add oil, eggs (if using), zest, & milk of choice. Mix on low with electric mixer 2 minutes; scrape down sides of bowl after 1 minute. Scoop into cupcake pan w/ 36 mini liners. Bake large cupcakes 16-20 minutes; bake mini cupcakes 7-12 minutes. Test by inserting and removing toothpick; little/no crumbs remaining on pick = done! Over-baking yields dry cupcakes.
You Will Need
Flavorless oil of choice, 4 tablespoons
Milk of choice, 1/2 cup
Eggs. 2 large
"Zest of 1 lemon for extra lemon flavor
For Vegan Preparation
Flavorless oil of choice, 4 tablespoons
Vegan milk of choice, cup (We like almond, rice or soy!) *Zest of 1 lemon for extra lemon flavor