Lilly Bean Gluten Free Cupcake Mix Pumpkin Spice 340.2g
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Cupcake Mix
Pumpkin Spice
Gluten Free
- Vegan
- Soy Free
- Dairy Free
- Gluten Free
- No Artificial Color
Nutrition Facts
Per 4 tbsp (49 g)
| Calories 160 | % Daily Value* |
| Fat/ Lipides 0 g | 0% |
| Saturated/ saturés 0 g + Trans/trans 0 g |
0% |
| Carbohydrate/Glucides 40 g | |
| Fibre/Fibres 0 g | 0% |
| Sugars/Sucres 1 g | 1% |
| Protein/Protéines 2 g | |
| Cholesterol/Cholestérol 0 mg | |
| Sodium 330 mg | 14% |
| Potassium 150 mg | 3% |
| Calcium 0 mg | 0% |
| Iron/Fer 0 mg | 0% |
| *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
Brown rice flour, Tapioca starch, Arrowroot powder, Sugars (rice syrup solids [rice syrup solids, rice protein, tocopherols]), Cream of tartar, Cinnamon, Sodium bicarbonate, Salt, Natural flavour, Vanilla beans.
You Will Need
Flavorless oil of choice, 4 tablespoons Milk of choice-1/2 cup-Eggs 2 large
For Vegan Preparation
Flavorless oil of choice, 4 tablespoons
Vegan milk of choice, 3/4 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!
