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.
DELETED LINE - Best Before Date: 30/05/19.
Servings per package: 12
Serving Size: 50g
** When made according to our instructions