Lilly Bean Gluten Free Cupcake Mix Vanilla Bean 340.2g
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Cupcake Mix
Vanilla Bean
Gluten Free
- Vegan
- Soy Free
- Dairy Free
- Gluten Free
- No Artificial Color
Nutrition Facts
Per 4 1/2 tbsp (57 g)
| Calories 220 | % Daily Value* |
| Fat/Lipides 3 g | 4% |
| Saturated/saturés 0 g + Trans/trans 0 g |
0% |
| Carbohydrate/Glucides 47 g | |
| Fibre/Fibres 0g | 0% |
| Sugars/Sucres 24 g | 24% |
| Protein/Protéines 2 g | |
| Cholesterol/Cholestérol 0 mg | |
| Sodium 210 mg | 9% |
| Potassium 20 mg | 1% |
| Calcium 50 mg | 4% |
| Iron/Fer 0.4 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
Gluten free flour blend (rice flour, brown rice flour, sorghum flour, potato starch, tapioca flour, xanthan gum), Sugars (cane sugar, brown sugar), Baking powder, Salt, Baking soda, Vanilla bean.
You Will Need
Flavorless oil of choice, 4 tablespoons
Milk of choice, %½ cup
Eggs, 2 Large
For Vegan Preparation
Flavorless oil of choice, 4 tablespoons
Vegan milk of choice, % cup (We like almond, rice or soy!)
Directions
Preheat oven to 325F. Empty Cupcake Mix in medium bowl. Add oil, eggs (if using), & milk of choice. Mix on low with electric mixer 2 minutes; Scrape down sides of bowl after 1 minute. Scoop into cupcake pan w/12 paper liners, or a mini muffin tin lined w/36 mini liners, Bake large cupcakes 16-20 minutes; bake mini cupcakes 7-12 minutes. Test by inserting/removing toothpick; Little/no crumbs remaining on pick = done! Over-baking yields dry cupcakes. Cool completely before frosting!