Gluten free, wheat free and yeast 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 (corn), coconut (6%), stevia, dried raspberries (0.6%), natural raspberry flavour (0.3%)
Allergen Statement: Contains soy. May contain traces of nuts.
To Make: Add 50g butter or margarine, 2 eggs and 80mls coconut cream.
|Servings per package: 12
||Serving Size: 50g
||Ave. Qty Per Serve
||Ave Qty Per 100g
** When made according to directions