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Lillybean Cupcake Mix, Gluten Free, Lemon
Lillybean Cupcake Mix, Gluten Free, Lemon
Lillybean Cupcake Mix, Gluten Free, Lemon
Lillybean Cupcake Mix, Gluten Free, Lemon
Lillybean Cupcake Mix, Gluten Free, Lemon
Lillybean Cupcake Mix, Gluten Free, Lemon

Lillybean Cupcake Mix, Gluten Free, Lemon

12 oz
Lillybean Cupcake Mix, Gluten Free, Lemon

Lillybean Cupcake Mix, Gluten Free, Lemon

12 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Gluten free. Vegan. Dairy free. Soy free. No artificial color. Bake. Frost. Decorate. Celebrate. Made with gluten-free flour blend, vegan sugar, aluminum-free baking powder & sea salt! Virginia Agriculture: Virginia's finest. Specialty crafted food & crafted. www.pastrybase.com. Instagram. Facebook.


Ingredients

Gluten Free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Organic Cane Sugar, Brown Sugar, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Sea Salt, Baking Soda, Lemon Juice Powder (Lemon Juice Solids, Maltodextrin, Lemon Oil), Organic Vanilla Powder (Organic Sucrose and Organic Vanilla Bean Extractives).


Directions

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!


Warnings

Manufactured in a facility that also processes: peanuts.

Nutrition

Nutrition Facts

Serving Size 0.83
Servings Per Container 12
  • Amount Per Serving
  • Calories 90
    • Total Fat 1g1%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Cholesterol 0mg0%daily value
    • Sodium 105mg5%daily value
    • Total Carbohydrate 23g8%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 13g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Gluten free. Vegan. Dairy free. Soy free. No artificial color. Bake. Frost. Decorate. Celebrate. Made with gluten-free flour blend, vegan sugar, aluminum-free baking powder & sea salt! Virginia Agriculture: Virginia's finest. Specialty crafted food & crafted. www.pastrybase.com. Instagram. Facebook.


Ingredients

Gluten Free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Organic Cane Sugar, Brown Sugar, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Sea Salt, Baking Soda, Lemon Juice Powder (Lemon Juice Solids, Maltodextrin, Lemon Oil), Organic Vanilla Powder (Organic Sucrose and Organic Vanilla Bean Extractives).


Directions

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!


Warnings

Manufactured in a facility that also processes: peanuts.


Common questions

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No, Lillybean Cupcake Mix, Gluten Free, Lemon is not gluten-free.

Lillybean Cupcake Mix, Gluten Free, Lemon has 90.0 calories.

Lillybean Cupcake Mix, Gluten Free, Lemon has 23.0 carbs.

Lillybean Cupcake Mix, Gluten Free, Lemon has 13.0 grams of sugar.

Lillybean Cupcake Mix, Gluten Free, Lemon has 1.0 grams of fat.

Lillybean Cupcake Mix, Gluten Free, Lemon has 105.0 grams of sodium.