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M&S Red Velvet Cupcake Mix

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Life 2m+Product life guaranteed for more than 2 months.
300g £8.67 per kilo
£2.60

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Product Information

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

Features

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

Further description

We are committed to sourcing our cocoa responsibly. To find out more about how we're supporting cocoa growers and their communities, visit www.marksandspencer.com/cocoa.

For home baking recipe ideas visit: www.marksandspencer.com/homebaking

Country of origin

United Kingdom

Nutritional data

Typical ValuesAs Consumed per 100gAs Consumed per 74g cupcakeReference intake (adult)
Energy kJ178013228400kJ/
Energy kcal4253162000kcal
Fat22.0g16.3g70g
of which saturates15.0g11.1g20g
Carbohydrate50.4g37.4g
of which sugars41.8g31.1g90g
Fibre1.1g0.8g
Protein5.9g4.4g
Salt0.55g0.41g6g
Serves 6

Package type

Box

Recycling information

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

Other Information

Full Product Name:
Sponge mix, cream cheese flavour icing mix, edible sugar decorations and 6 cupcake cases

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

Safety Warning:
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.

Usage:
6 Servings

Additional Information:
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

Ingredients

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

Allergen Information

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

Brand

M&S

Brand details

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Manufacturer

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Return to Address

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Recipes

Red velvet cupcakes
Makes 6
Delicious, rich red velvet cupcakes with icing & sprinkles.
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.

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