Gluten free cupcakes (with egg and dairy free option)
REDUCED TO CLEAR - Best Before Date: 30/04/20.
Watch the video below and see how quick and easy these yummy raspberry coconut cupcakes are to make. Use egg replacer or mashed bananas to replace eggs!
Ingredients: gluten free self raising flour (maize starch, tapioca starch, soy flour, rice flour, raising agents (575, 501, 500), dextrose (glucose powder from corn), coconut (6%), stevia, dried raspberries (0.6%), natural raspberry flavour (0.3%)
To Make: Add 50g butter or margarine, 2 eggs and 80mls coconut cream.
Servings per package: 12
Serving Size: 50g
** When made according to our instructions