Vanilla Cupcake Mix

Craving something sweet? These gluten-free cupcakes will hit the spot! Using simple ingredients, these cupcakes will be the star of the show at any gathering. Or, you can be like Peko and bake’em for yourself!

Serving Size: 1 mix makes 12 cupcakes

Weight: 384g

Best Before: January 2023 (Note: Best-before date is not expiry date! You can still safely eat food after the best-before date has passed, as long as you check for changes in texture and smell. Read more)

† Gluten Free, egg-free, potato free, peanut free, Ⓥ plant based, all natural, high quality.

Made in a facility that uses almonds.

MKK Gluten Free Potato Free Flour (arrowroot flour, sweet rice Flour, brown rice flour, tapioca starch flour, millet flour, chia seeds, psyllium husk), Sugars (organic cane sugar (evaporated can juice)), Sea Salt, Baking Powder (tapioca starch, potassium bitartrate (cream of tartar), sodium bicarbonate (baking soda))

† Gluten Free,  Ⓥ Plant Based, Egg Free, Potato Free

Vanilla Cupcakes

1. Combine 1 cup of dairy free milk (i.e. cashew, soy, almond, or oat milk) and 1 tsp of vinegar. Let set for 1-2 minutes to create a buttermilk.

2. Vigorously whisk together the buttermilk, 1/2 cup unsweetened apple sauce or 2 eggs, 1/3 cup of vegetable oil, and 2 tsp of pure vanilla extract.

3. Add the dry mix and combine until smooth.

4. Preheat the oven to 325°F and let rest for at least 10 minutes.

5. Line a muffin tray with lines and fill each with 1/4 cup of batter or until 2/3 full.

6. Bake for 20 minutes.

7. Cool completely before icing. Serve, and enjoy!

Vegan Buttercream

1. Whip together 1 cup vegan butter, 1/2 cup icing sugar, 1 tsp vanilla extract, 1/8 tsp salt and 1-2 tsp dairy free milk.

2. Combine well and pipe onto cupcakes!

Tip: To make chocolate cupcakes, add 1/4 cup cocoa to cupcake mix and 2 tbsp cocoa to icing.