Gluten-Free Cupcake or Muffin Cake Mix 1kg - Iconic Cake Art

This is the mix to reach for when you need a tray of gluten-free cupcakes or muffins that rise well and stay soft. It comes together in two minutes with egg, oil and water, so it's easy to bake fresh on the day.

Fold blueberries and lemon zest through the batter for breakfast muffins, or bake plain cupcakes and pipe a buttercream swirl for birthdays and morning teas. For a simple finish, top them with cream cheese icing and a few fresh raspberries.

Perfect For

• Gluten-free cupcakes
• Muffins with fruit or choc chips
• Party and lunchbox treats
• Bake sales and classes

Ingredients: Sugar, Potato Starch, Rice Flour, Raising Agents (500, 450), Modified Starch (1442), Vegetable Emulsifiers (471 from Soy, 475), Thickeners (466, 407), Iodised Salt, Flavour.

Allergens: Contains Soy.

Dietary Information: Gluten free

Weight: 1kg

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Directions for Use

You'll need: 1kg muffin mix, 220g egg (approx. 4 eggs), 280g canola oil, 280ml water.

1. Preheat oven to 200°C (180°C fan forced).
2. Place the water, egg and oil into a bowl, then add the dry mix.
3. Combine with a beater on low speed for 1 minute.
4. Scrape down and mix on low speed for a further 1 minute.
5. Spoon into patty pans or muffin tins.
6. Bake 200°C for the first 5 minutes (for a tall domed top), then reduce to 180°C. Times may vary depending on your oven.

• 85g muffin: approx. 20 to 25 minutes

Storage: Store below 25°C in a cool, dry place, away from direct sunlight.

Please note: We aim to keep product information accurate; however, ingredients, packaging, and country of origin may change without notice. Please check the product label before use. Images are for reference only and actual product appearance may vary.