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Gluten Free Cup Cake Mix
Gluten Free Vanilla Cupcake

It’s time to get busy in the kitchen with the Well and Good gluten free cup cake mix. Your kids will love these yummy vanilla cupcakes which are moist and very moreish!

Baking with the kids is a fun pass-time which teaches them the basics of cooking in the kitchen. This mix makes it easy – you simply add the mix to a bowl with eggs and water and mix. Done! Decorating the cakes once they’ve cooled is easy as we include an icing mix and colourful sprinkles.

As another option, you can make mini versions of this gluten free cup cake mix for birthday parties. We know from experience that no-one will even know they’re gluten free. By choosing this gluten free mix everyone can enjoy the celebration without missing out.

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Ingredients: Gluten free flour mix (rice flour, potato starch, flax seed flour), sugar, non-gmo modified tapioca starch, non-aluminium raising agents (sodium bicarbonate, sodium pyrophosphate), vegetable emulsifiers (polyglycerolesters of fatty acids, mono and diglycerides of fatty acids), flavour, iodised sea salt, cellulose gum, vegetable gum (xanthan).

Icing Mixture: Sugar, maize or tapioca starch, natural vanilla flavour

Sprinkles: Sugar, tapioca starch, natural glazing agent (carnauba wax), natural colours (curcumin,
anthocyanins).

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Gluten Free Vanilla Cup Cake Recipe

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This gluten free vanilla cupcake recipe will be a huge hit with everyone. They're fluffy, airy cupcakes topped with frosting and sprinkles.

Ingredients

For Cup Cakes: For Icing:
  • Vanilla icing sachet (provided)
  • 100g margarine

Method 

For Cup Cakes:
  1. Preheat your oven to 185°C (170°C fan forced)
  2. Grease or line 12 cup muffin tray or line with patty pans.
  3. In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Pour butter into prepared muffin tin.
  4. Spoon the mixture into muffin tray and set to bake for 21-26 minutes.
  5. Rest for 5 minutes in tray then cool on a wire rack.
For Icing:
  1. In a bowl combine icing with margarine.
  2. Mix with hand mixer until smooth and fluffy.
  3. Spread or pipe icing onto cupcake and decorate with sprinkles provided.
Vegan Recipe: Omit the egg.
  • 1 x sachet WAG cup cake mix
  • 3/4 cup water
  • 1 teaspoon gluten free baking powder
  • 100g margarine, melted.
Follow the instructions as per recipe on the box. Adjust baking time to 25-30 minutes in a preheated oven, 170 degrees fan forced.

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