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Gluten Free Lemon Bird Nest Cupcakes

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

15 mins

Cook time

15 mins

Total time

50 mins

Ingredients  

Lemon Cupcakes

1 package Kinnikinnick White Cake Mix (500 g)

4 large eggs (224 g)

¾ cup water (160 g)

¾ cup vegetable oil (115 g)

1 lemon- juiced/zested (44 g + 7 g)

1 package lemon pudding mix (gluten free) (99 g)

1 cup long shredded coconut - for decorating (80 g)

200 g decorating candy - jelly beans/ chocolate eggs (gluten free)

Optional: food colouring - for colouring coconut

Lemon Icing

1 cup soft butter (222 g)

3½ cups icing sugar (560 g)

¼ cup milk 2% (70 g)

1 lemon - juiced/zested (44 g + 7 g)


Directions

Lemon Cupcakes

  1. Preheat oven to 350°F (176°C). Line 2 muffin pans (18 spaces).
  2. In a medium bowl combine eggs, oil, lemon juice, lemon zest and water. Whisk until combined.
  3. Add 1 package Kinnikinnick White Cake Mix and lemon pudding mix. Mix until combined.
  4. Pour batter into muffin cups.
  5. Bake in preheated oven for 17 - 20  minutes.
  6. Remove from oven and let cool before decorating.

Yields 18 cupcakes.

Lemon Icing

  1. In medium bowl mix butter until smooth.
  2. Slowly add sifted icing sugar 1 cup at a time, alternating with milk.
  3. Mix until smooth and incorporated.
  4. Add lemon zest and lemon juice, mix until combined.

Decorate

  1. Pipe a swirl of Lemon Icing on top of each cupcake.
  2. Top with shredded coconut and 3 egg shaped candies.


 

 

Stock up your pantry


White Cake Mix

Made for celebrating, unbelievably easy & versatile gluten-free White Cake Mix is perfect for birthday cakes, cupcakes & shortcake. A pantry staple. Use in all your favourite gluten-free recipes & check out ours..
Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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