Gluten free cupcakes (with egg and dairy free option)
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