Vanilla and Chocolate cupcake bases - please see individual cupcake flavours. 

Regular: Unbleached wheat flour, tapioca, coconut milk, unrefined cane sugar, apple cider vinegar, sunflower oil, Melt butter, non-hydrogenated vegetable shortening, cocoa, powdered sugar, vanilla, baking powder, sea salt

Gluten-free: brown rice flour, tapioca flour, millet, coconut milk, coconut sugar, unrefined cane sugar, apple cider vinegar, Melt butter, non-hydrogenated vegetable shortening, cocoa, powdered sugar, vanilla, xanthan gum, baking soda, baking powder, sea salt

Brownie Topper: Coconut oil, maple syrup, cane sugar, water, brown rice flour, tapioca starch, almond flour, cocoa powder, oat flour, potato starch, psyllium husk, flax meal, baking powder, salt, xanthan gum

Fudge Filling: coconut milk, chocolate chips, coconut oil

GF Carrot Cupcake: almond flour, cane sugar, potato starch, coconut milk, applesauce, arrowroot starch, apple cider vinegar, unsalted Melt butter, shredded carrots, cinnamon, nutmeg, ginger, baking powder, baking soda, sea salt

Regular Carrot Cupcake: white flour, tapioca, coconut milk, cane sugar, apple cider vinegar, unsalted Melt butter, shredded carrots, vanilla, cinnamon, nutmeg, ginger, baking powder, sea salt

Cream Cheese Frosting: Icing Sugar, Tofutti Cream Cheese, Earth Balance spread, vanilla