Gluten free, wheat free and yeast free cupcakes (with dairy and egg free option)
Watch the video below and see how quick and easy these yummy blueberry lemon cupcakes are to make. Just substitute the eggs for mashed banana for an egg free option!
Ingredients: gluten free self raising flour (maize starch, tapioca starch, soy flour, rice flour, raising agents (575, 501, 500)), dextrose, stevia, crushed blueberries (0.6%), natural blueberry flavour (0.3%), crushed lemon (0.3%), natural lemon flavour (0.3%).
Allergen Statement: Contains soy. May contain traces of nuts.
To Make: Add 50g butter or margarine, 2 eggs (or mashed banana) and 80mls milk of choice.
Servings per package: 12
Serving Size: 50g
** When made according to our instructions