Tesco Red Velvet Cupcake Kit 380g
£2.85
£7.50/kg
Tesco Red Velvet Cupcake Kit 380g
£2.85
£7.50/kg
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin], Sugar, Palm Oil, Red Coloured Sugar Crunch Sprinkles [Sugar, Glucose Syrup, Water, Fruit and Vegetable Concentrates (Radish, Carrot, Blackcurrant), Glazing Agent (White and Yellow Beeswax), Coconut Oil], Fat Reduced Cocoa Powder, Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate), Rapeseed Oil, Colours (Carmine, Beetroot Red), Flavourings.
Nutrition information
| Typical Values | Per 100g | One cupcake (95g) |
|---|---|---|
| Energy | 2029kJ / 485kcal | 1927kJ / 461kcal |
| Fat | 26.4g | 25.1g |
| Saturates | 17.6g | 16.7g |
| Carbohydrate | 58.5g | 55.6g |
| Sugars | 48.1g | 45.7g |
| Fibre | 1.1g | 1.0g |
| Protein | 2.9g | 2.7g |
| Salt | 0.25g | 0.24g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Allergy Information
Preparation and Usage
Cooking time: 14-16 minutes
Method: Oven
Makes: 6 cupcakes
You Will Need:
1 medium egg; 2 tbsp (30ml) semi skimmed milk; 160g softened unsalted butter.
Method:
Cupcakes:
1. Pre-heat the oven to 180ºC/Fan 160ºC/ Gas 4
2. Place the cupcake cases into a muffin tray.
3. Empty sponge mix into a large bowl and add 1 medium egg and 2tbsp (30ml) semi skimmed milk.
4. Mix with an electric whisk on medium speed for 2 minutes.
5. Divide the mixture evenly between the 6 cupcake cases.
6. Bake in the centre of the oven for 14-16 minutes, until risen.
7. Leave to cool in the tray for 5 minutes before transferring to a wire rack.
Icing:
1. Empty the vanilla flavour icing mix sachet (and keep the sachet for later use) into a bowl, add 80g softened unsalted butter and mix well until light and fluffy.
2. Empty the pink raspberry flavour icing mix sachet into a bowl, add 80g softened unsalted butter and mix well until light and fluffy.
3. Add the vanilla flavour icing back to one side of the sachet and the pink raspberry flavour icing to the other side of the sachet and carefully snip the corner of the icing sachet to create a piping bag.
4. Once cooled top the cupcakes with the icing and use the sugar crunch to decorate as desired.
Microwave
Storage
Net Contents
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