Gluten-free – lactose-free – no palm oil – no hydrogenated fats
Gluten-free – lactose-free – no palm oil – no hydrogenated fats
Preparation:
Make sure all ingredients are at room temperature. Preheat the oven to 170°C (convection oven 160°C). Mix 400g mix, 150g butter and 200g eggs (4 pcs mt M) in 3 minutes to a smooth batter. Lactose-free recipe: replace the butter with 150 g of seed oil such as sunflower or rapeseed. Divide paper baking tins into a muffin baking tin and spoon the batter into the tins with an (ice) spoon (fill to about half). Bake time 30-35 minutes. Mini cupcakes 32-36pcs: Baking time 12-15 minutes. Cake 20cm: Baking time 50-60 minutes at 150°C (hot-air oven 160°C).
Ingredients:
Sugar, rice flour, corn flour, corn starch, cocoa (5%), humectant: E420; emulsifiers: E475, E471; raising agents: E450i, E500ii; thickeners: E412, E466; flavourings, salt, acidity regulator: E575. May contain traces of: milk, eggs, soy, nuts, sesame and mustard.
Keep dry and cool and avoid heat sources.
