Guideline Daily Amounts
- Energy
- 1300kJ 310kcal
- Fat
- 13.8g
- Saturates
- 8.7g
- Sugars
- 35.7g
- Salt
- 0.26g
Description
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Milk Chocolate Chunks (9%) [Sugar, Dried Whole Milk, Cocoa Butter, Cocoa Mass, Emulsifier (Soya Lecithins), Flavouring], Palm Oil, Mixed Coloured Sugar Decorations (3%) [Sugar, Coconut Oil, Concentrated Beetroot Juice, Glucose Syrup, Colours (Anthocyanins, Curcumin), Glazing Agent (White Beeswax)], Flake Sugar Paste Decorations [Sugar, Water, Emulsifiers (Acacia Gum, Mono- and Diglycerides of Fatty Acids, Lecithins), Humectant (Glycerol), Stabiliser (Xanthan Gum), Colours (Riboflavin, Beetroot Red, Anthocyanins, Iron Oxides and Hydroxides), Maize Starch, Spirulina Powder], Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate), Rapeseed Oil, Dextrose, Flavouring, Colour (Beetroot Red).
Allergy Information
Legal information
Number of uses
Net Contents
Preparation and Usage
Method: Oven
Makes: 6 cupcakes
You will need:
1 medium egg; 60ml (approx. 4tbsp) semi skimmed milk; 70g softened unsalted butter; cupcake or muffin tray.
Method:
Cupcakes:
1. Pre-heat the oven to 180⁰C/Fan 160⁰C/Gas 4.
2. Place the 6 cupcake cases in a cupcake or muffin tray.
3. Empty the cake mix sachet into a large bowl and add 1 medium egg and 60ml (approx. 4tbsp) semi skimmed milk and mix using an electric or hand whisk for 1 minute until combined.
4. Divide the mix equally between the cupcake cases and bake in the centre of the oven for 15-18 minutes until golden brown.
5. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
Icing:
- Empty the sachet of icing mix into a bowl (keeping the sachet to the side for later use) and add the softened unsalted butter, whisk together until light and fluffy.
2. Place the icing back into the sachet and carefully snip the corner to create a piping bag.
3. Once the cupcakes have cooled, pipe the icing upwards on each cupcake.
4. Place the sachet of chocolate chunks in a cup of boiled water and allow to melt. Once fully melted, snip the corner of the sachet and drizzle over the pink icing.
5. Use the sprinkles and sugar decorations to create an ice cream finish.
| Typical Values | Per 100g | One cupcake (75g) |
|---|---|---|
| Energy | 1734kJ / 413kcal | 1300kJ / 310kcal |
| Fat | 18.4g | 13.8g |
| Saturates | 11.6g | 8.7g |
| Carbohydrate | 57.7g | 43.3g |
| Sugars | 47.6g | 35.7g |
| Fibre | 1.0g | 0.8g |
| Protein | 3.7g | 2.8g |
| Salt | 0.35g | 0.26g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Microwave
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