M&S Red Velvet Cupcake Mix

M&S Red Velvet Cupcake Mix

Our cupcake mix has everything you need to make delicious red velvet cupcakes. Included in the box is sponge mix, cream cheese flavour icing mix, edible sugar decorations and 6 cupcake cases.

M&S UPC - 29496372

• Simply Mix, Bake & Create
• Icing included
• Just add eggs, butter & water
• Makes 6 cupcakes cases included
• The Great Food Quality Seal

We are committed to sourcing our cocoa responsibly.

United Kingdom

Serves 6

Box

Box - Recycle; Film - Recycle with bags at large supermarket - Don't recycle at home

Sponge mix, cream cheese flavour icing mix, edible sugar decorations and 6 cupcake cases

For best before end, see base of pack. Store in a cool, dry place.

Not suitable for children under 36 months due to potential choking hazard. This is a raw product and must be fully cooked before eating. Ensure good kitchen hygiene and hand washing when handling raw flour and raw flour products.

6 Servings

FSC - FSC® Mix, Paper, FSC® C012938, This mix paper packaging is FSC® certified, helping to keep forests growing, for all, forever.

© Marks and Spencer plc

Icing Sugar, Soft Brown Sugar, Wheatflour , Dried Cheese ( Milk ) (9%), Edible Sugar Decorations (Sugar, Water, Cornflour, Fruit, Plant and Vegetable Concentrates (Radish, Carrot, Lemon, Blackcurrant, Hibiscus), Coconut Oil, Dextrin, Caramelised Sugar Syrup, Glazing agent: Beeswax), Dried Buttermilk , Fat Reduced Cocoa Powder, Raising Agent: E341(i), Sodium Bicarbonate, Natural Flavouring, Sugar, Natural Colour: Carmines, Dried Lemon Juice, Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid

May Contain Eggs, Contains Milk, May Contain Soya, Contains Wheat Not suitable for those with an Egg and Soya allergy.

Makes 6

Delicious, rich red velvet cupcakes with icing & sprinkles.

Ingredients: 1 Box red velvet cupcake kit, 2 Medium eggs, 100g Unsalted butter, softened, 10ml Water, 6 Paper cupcake cases (included), Muffin tray, Piping bag (optional)

Oven 200°C / Fan 180°C / Gas mark 6

• 1. Preheat the oven to 200°C / fan 180°C / gas mark 6.
• 2. Place the cupcake cases into the muffin tray.
• 3. Empty the sponge mix into a large bowl and add the eggs and 50g softened butter.
• 4. Whisk for 1-2 minutes until well combined.
• 5. Divide the mix between the 6 cupcake cases and bake in the centre of the oven for 18-20 minutes until cooked through and they spring back to the touch.
• 6. Remove from the oven and allow to cool in the tray for 5 minutes before transferring to a cooling rack.
• 7. To make the cream cheese icing - empty the icing mix into a large bowl and add 50g softened butter and 10ml cold water. Whisk until light and fluffy.
• 8. Pipe or spoon the icing onto each cupcake in a swirl and finish with the red pearl sprinkles.