Christmas kit - Cupcakes | Allergen-Free & Vegan

Cane sugar*, maple sugar,- Rice flour- Rice milk- Non-GMO canola oil, certified renewable source palm oil*- Chocolate- Raspberry or maple syrup or lemon or other fruit- Potato starch, tapioca starch- Xanthan gum, baking powder, salt, vanilla flavor*, vinegar, baking soda- Sprinkles:corn starch, potato starch, maltodextrin, coconut oil, spirulina extract, colorants E163-Anthocyanins, E160c-Paprika, E100-Turmeric, E171-Titanium dioxide, Aluminum Silicate, gum arabic, carnauba wax. *organic

→ Glaze: Keep frozen. Thaw at room temperature about 10 hours before serving. Once thawed, must be kept refrigerated and eaten at room temperature within 24 hours.

→ Mixing and sprinkles: Store at room temperature in a cool, dark, dry place.

→ Add:
- 65ml vegetable oil
- 250 ml vegetable milk
- ½ teaspoon vanilla extract


Step 1 → Preheat oven to 375°F.

Step 2 → In a bowl, mix the contents of the bag and the remaining ingredients until smooth.

Step 3 → Fill muffin cases with about 2 tablespoons of mixture.

Step 4 → Bake for 22 to 25 minutes, or until a toothpick comes out clean.

Step 5 → Allow to cool before decorating.

Step 6 → Decorate your cupcakes with the icings, and enjoy!