Guideline Daily Amounts
- 16%of the reference intake
- 24%of the reference intake
- 48%of the reference intake
- 32%of the reference intake
- 1%of the reference intake
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Sugar, Fat Reduced Cocoa Powder (8%), Palm Oil, White And Dark Chocolate Curls (4.5%) [Sugar, Cocoa Mass, Cocoa Butter, Dried Whole Milk, Flavouring, Emulsifier (Soya Lecithins)], Raising Agents (Calcium Phosphate, Potassium Bicarbonate), Rapeseed Oil, Flavouring.
Number of uses
Preparation and Usage
Cooking time: 15 minutes
Makes: 6 cupcakes
You will need:1 medium egg; 60ml (4tbsp) water; 70g softened unsalted butter, cupcake or muffin tray.
1. Pre-heat the oven to 180°C/Fan 160°C /Gas 4.
2. Place the 6 cupcake cases into a cupcake or muffin tray.
3. Empty the cake mix, egg and water into a bowl.
4. Mix using an electric or hand mixer for 1 minute until smooth.
5. Divide the mix equally between the cupcake cases and bake in the centre of the oven for 15 minutes until well risen.
6. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
7. Whisk the frosting mix and the softened butter together until light and fluffy.
8. Once the cupcakes have cooled, pipe or spoon on the frosting and decorate with the chocolate curls.
|Typical Values||Per 100g||One cupcake (75g)|
|Energy||1763kJ / 422kcal||1322kJ / 316kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
|When prepared according to instructions.||-||-|
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