Guideline Daily Amounts
- Energy
- 1064kJ 254kcal
- Fat
- 11.2g
- Saturates
- 5.1g
- Sugars
- 24.3g
- Salt
- 0.18g
Highlights
- Create Your Own
- Just Add Egg, Butter, Oil & Milk
- Suitable for Vegetarians
Description
Ingredients
INGREDIENTS: Icing Sugar, Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Fat Reduced Cocoa Powder, Palm Oil, Red Coloured Edible Sugar Decorations [Sugar, Maize Starch, Fruit, Vegetable and Plant Concentrates (Radish, Carrot, Lemon, Blackcurrant, Hibiscus), Coconut Oil, Tapioca Dextrin, Caramelised Sugar Syrup, Glazing Agent (White and Yellow Beeswax)], Rapeseed Oil, Dextrose, Raising Agents (Potassium Hydrogen Carbonate, Monopotassium Phosphate, Sodium Bicarbonate, Monocalcium Phosphate), Edible Wafer Decorations [Potato Starch, Colours (Riboflavin, Vegetable Carbon, Beetroot Red, Anthocyanins), Humectants (Sorbitol, Glycerol), Emulsifiers (Soya Lecithins, Lecithins), Glucose Syrup, Spirulina Extract, Sugar], Emulsifier (Mono- and Diglycerides of Fatty Acids), Colour (Curcumin), Spirulina Extract.
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Cooking time: 18-20 minutes
Method: Oven
Makes: 6 cupcakes
You will need:
1 medium egg; 65ml (approx. 4 tbsp) semi skimmed milk; 20ml (4 tsp) vegetable oil; 40g softened unsalted butter; cupcake or muffin tin
Method:
Cupcakes:
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4.
2. Place the cupcake cases into a muffin tin.
3. Empty the cake mix into a mixing bowl and add 1 medium egg, 65ml (approx. 4 tbsp) semi skimmed milk and 20ml (4 tsp) vegetable oil.
4. Beat with an electric mixer for 2 minutes until smooth.
5. Divide the mixture equally between the cupcake cases and bake in the centre of the oven for 18-20 minutes until well risen.
6. Remove from the oven, leave to cool in the tray for 5 minutes and then transfer to a cooling rack.
Icing:
1. Empty the icing mix sachet into a bowl add 40g softened unsalted butter and mix well until light and fluffy.
2. Once the cupcakes have cooled, spread on the icing and use a fork to fluff up to create texture.
3. Use the wafers and sprinkles to create a caterpillar.
| Typical Values | Per 100g | One cupcake (67g) |
|---|---|---|
| Energy | 1599kJ / 381kcal | 1064kJ / 254kcal |
| Fat | 16.8g | 11.2g |
| Saturates | 7.6g | 5.1g |
| Carbohydrate | 52.2g | 34.7g |
| Sugars | 36.5g | 24.3g |
| Fibre | 1.6g | 1.1g |
| Protein | 4.5g | 3.0g |
| Salt | 0.27g | 0.18g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Microwave
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