Tesco Red Velvet Cupcake Kit 380g

Cupcake kit consisting of individual sachets of red velvet sponge mix, vanilla flavour frosting mix, pink coloured raspberry flavour icing mix and red coloured sugar crunch sprinkles and cupcake cases.

About this product

A red velvet sponge mix with vanilla flavour icing mix and pink raspberry flavour icing mix and sugar crunch sprinkles. Makes 6 Cupcakes.

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.

Pack size

380 G

Preparation and usage

YOU WILL NEED

• 1 medium egg
• 2 tbsp (30ml) semi skimmed milk
• 160g softened unsalted butter

WHAT'S INCLUDED

• Red velvet cupcake mix
• Vanilla flavour icing mix
• Raspberry flavour icing mix
• Sprinkles
• Cupcake cases

PREPARATION GUIDELINES

Cooking time: 14-16 minutes - Method: Oven

Cupcakes:

• 1. Pre-heat the oven to 180°C/Fan 160°C/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 2 tbsp (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.

Other Allergen Info

May contain milk, egg and soya. For allergens, including cereals containing gluten, see ingredients in bold.

Storage

Store in a cool dry place and once opened in an airtight container.