INGREDIENTS
Rice flour 45%, starch 55% (tapioca, potato, corn)
PREPARATION 8 CUPCAKES
Preheat the oven to 170 °C. Mix 125g granulated sugar and 125g butter/margarine (at room temperature) in a mixing bowl for 3-4 minutes until fluffy. Add 2 eggs (or egg replacements) while mixing. Mix 1.5 teaspoons of baking powder with 125g of Flour Mix and add this to the rest of the mixture. Line the baking tray with cupcake cases and spread the batter. Bake the cupcakes in about 20-25 minutes in the middle of the preheated oven. Test with a skewer in the center of a cupcake whether they are done. After cooling, decorate the cupcakes with a topping or buttercream.
Tip: Use an egg substitute for an egg-free recipe.
|
Nutritional per 100 gram: |
|
| Energy | 1463 kJ / 347 kcal |
| Protein | 3,3 g |
|
Carbohydrates
|
81,1 g 0,2 g |
|
Fat
|
0,9 g 0,2 g |
|
Food fibre |
0,8 g |
|
Salt |
0,02 g |
