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Melindas Raspberry Coconut Cupcakes

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, soyflour, 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.

Nutritional Information**
Servings per package: 12
Serving Size: 50g

As Per Per Serve Per 100g
Energy 7524kJ 1500kJ
Protein 3.4g 6.9g
Fat, Total 8.1g 16.2g
     Saturated 5.2g 10.4g
Carbohydrate, Total 22.7g 45.4g
     Sugars 11.2g 22.3g
Dietary Fibre 1.6g 3.2g
Sodium 58mg 115mg

** When made according to our instructions

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