Lilly Bean Gluten Free Cupcake Mix Carrot 340.2g
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Earn XX Healthy Points with your purchase
Cupcake Mix
Gluten Free
Carrot
- Vegan
- Soy Free
- Dairy Free
- Gluten Free
- No Artificial Color
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