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Lilly Bean Gluten Free Cupcake Mix Carrot 340.2g

SKU
A0063878
Vegan Vegan
Gluten Free Gluten Free
Soy Free Soy Free
Dairy Free Dairy Free
US$9.48
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Cupcake Mix

Gluten Free

Carrot

  • Vegan
  • Soy Free
  • Dairy Free
  • Gluten Free
  • No Artificial Color
Read More

Nutrition Facts

Per Per 4 1/2 tbsp (57 g)

Calories 190 % Daily Value
Fat / Lipides 0g 0%
Saturated/saturés 0 g
Trans/trans 0 g
0%
Carbohydrate / Glucides 47 g  
Fibre/Fibres 1 g 4%
Sugars/Sucres 25 g 25%
Protein / Protéines 1 g  
Cholesterol Cholestérol 0 mg 0%
Sodium 210 mg 9%
Potassium 50 mg 1%
Calcium 50 mg 4%
Iron/Fer 0.4 mg 2%
5% or less is a little 15% or more is a lot  

 

Ingredients

Sugars (cane sugar, brown sugar), Gluten Free Flour (Sweet White Rice Four Whole Grain Brown Rice Flour, Potato Starch, Whole e Grain Sweat White Sorghum Four, Tapioca Flour, Xanthan Gum), Natural Favor Baking Powder (Sodium Acid Pyrophosphate, Corn Starch. Sodium Bicarbonate Mono Calcium Phosphate).Cinnamon, Vanilla Bean Salt, Baking Soda.

Directions

Preheat oven to 325F. Empty Cupcake Mix in medium bowl. Add oil, eggs (if using), zest, & milk of choice, & shredded carrot (if using). 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 with 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.

You Will Need

Flavorless oil of choice, 4 tablespoons

Milk of choice, 1/2 cup

Eggs. 2 large

½½ Cup shredded Carrot, optional

For Vegan Preparation

Flavorless oil of choice, 4 tablespoons

Vegan milk of choice, 4 cup

(We like almond, rice or soy!)

½½ Cup shredded Carrot, optional