LILLYBEAN Cupcake Mix, Gluten Free, Vanilla Bean
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Cooking instructions
You Will Need: flavorless oil of choice, 4 tablespoons; milk of choice, 1/2 cup; eggs, 2 large. For Vegan Preparation: flavorless oil of choice, 4 tablespoons; vegan milk of choice, 3/4 cup (we like almond, rice, or soy!). For extra lemony flavor, add the zest of 1 lemon to batter! Preheat oven to 325 degrees F. Empty Cupcake Mix in medium bowl. Add oil, eggs (if using), & milk of choice. 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!
Ingredients
Gluten Free Flour Blend (White Rice Flour, Whole Grain Brown Rice Flour, Whole Grain Sorghum Flour, Potato Starch, Tapioca Flour, Xanthan Gum), Cane Sugar, Brown Sugar, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Salt, Baking Soda, Vanilla Bean.
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