Lillybean Cupcake Mix, Gluten Free, Chocolate

Details

Gluten free. Vegan. Dairy free. Soy free. No artificial color. Bake. Frost. Decorate. Celebrate. Made with gluten-free flour blend, organic sugar, 100% natural cocoa, pure coffee & sea salt! Virginia Agriculture: Virginia's finest. Specialty crafted food & crafted. pastrybase.com. Check pastrybase.com for recipe ideas, tips, & decorating tutorials!

Ingredients

Organic Sugar, Gluten Free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Cocoa, Baking Soda, Sea Salt, Coffee.

Directions

You Will Need: flavorless oil of choice, 4 tablespoons; hot water, 1/2 cup; milk of choice, 1/2 cup; egg, 1 large. For Vegan Preparation: flavorless oil of choice, 4 tablespoons; hot water, 1/2 cup; vegan milk of choice, 1/2 cup (we like unsweetened vanilla almond, rice, or soy milk). Preheat oven to 350 F. Empty Cupcake Mix in medium bowl. Add oil, egg (if using), hot water & milk. Mix on low with electric mixer 2 minutes; Scrape down sides of bowl after 1 minute. Scoop into cupcake pan w/12 paper liners Or a mini muffin tin lined w/ 36 mini liners. Bake large cupcakes 16-20 minutes; Bake mini cupcakes 7-12 minutes. Test by inserting/removing toothpick; Little/no crumbs remaining on pick=done! Over-baking yields dry cupcakes. Cool before frosting!