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Details
With chocolate frosting mix. Gluten free. Dessert. Quality. Cafe baking. Cafe baking line. If you're one of the many people who are looking for really good gluten free options for traditional baked treats, look no further. Our gluten free Chocolate Cupcakes are flavorful, moist and sweet. Absolutely delicious whether you are gluten intolerant or not! In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. Stonewallkitchen.com. Certified gluten-free. Made in USA.
Ingredients
Sugar, Rice Flour, Cocoa Processed with Alkali, Corn Flour, Tapioca Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Coffee, Xanthan Gum, Natural Flavor, Sea Salt.
Directions
Cooking Instructions: From your pantry you will need - For the Cupcakes: 1 egg; 1/3 cup oil; 3/4 cup milk. For the Frosting: 8 tbsp (1 stick) butter, softened; 1-3 tbsp milk. Directions for the Cupcakes: Preheat oven to 325 degrees F. Grease or line a 12-cup muffin tin with paper liners. Beat together egg, oil and milk. Empty cupcake mix into bowl of an electric mixer. Add blended liquid ingredients. Beat on medium-high speed about 90 seconds until well incorporated and smooth. Pour batter evenly into prepared muffin tin, filling cups 2/3 full. Bake 24 minutes, until cake tester comes out clean. Cool in pan 10 minutes, then remove to cool completely on wire rack. Directions for the Frosting: Pour frosting mix into a medium-sized bowl. Add softened butter. Mix with mixer or by hand until crumbly. Slowly add milk while mixing until frosting is a spreadable consistency. Frost cupcakes when cool. Makes 12 cupcakes.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 120mg5%
- Total Carbohydrate 48g17%
- Dietary Fiber 2g7%
- Sugars 33g
- Protein 2g
Details
With chocolate frosting mix. Gluten free. Dessert. Quality. Cafe baking. Cafe baking line. If you're one of the many people who are looking for really good gluten free options for traditional baked treats, look no further. Our gluten free Chocolate Cupcakes are flavorful, moist and sweet. Absolutely delicious whether you are gluten intolerant or not! In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. Stonewallkitchen.com. Certified gluten-free. Made in USA.
Ingredients
Sugar, Rice Flour, Cocoa Processed with Alkali, Corn Flour, Tapioca Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Coffee, Xanthan Gum, Natural Flavor, Sea Salt.
Directions
Cooking Instructions: From your pantry you will need - For the Cupcakes: 1 egg; 1/3 cup oil; 3/4 cup milk. For the Frosting: 8 tbsp (1 stick) butter, softened; 1-3 tbsp milk. Directions for the Cupcakes: Preheat oven to 325 degrees F. Grease or line a 12-cup muffin tin with paper liners. Beat together egg, oil and milk. Empty cupcake mix into bowl of an electric mixer. Add blended liquid ingredients. Beat on medium-high speed about 90 seconds until well incorporated and smooth. Pour batter evenly into prepared muffin tin, filling cups 2/3 full. Bake 24 minutes, until cake tester comes out clean. Cool in pan 10 minutes, then remove to cool completely on wire rack. Directions for the Frosting: Pour frosting mix into a medium-sized bowl. Add softened butter. Mix with mixer or by hand until crumbly. Slowly add milk while mixing until frosting is a spreadable consistency. Frost cupcakes when cool. Makes 12 cupcakes.
Common questions
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