YesYouCan Red Velvet Cupcake Mix

Health Star Rating - 2, Gluten & dairy free, Includes frosting, Egg, soy & peanut free, Fodmap friendly, Perfect for cakes, cupcakes or slices, Vegan friendly, Halal - Halal Certification Authority - Australia

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Produce of the EU

Preparation you will need:
Cupcakes
160ml (2/3 cup) water
60g (4 tbsp) margarine (dairy free)
2 eggs or YesYouCan Vegan Egg Replacer
1 x 12 cupcake tray

Icing
50g (3 1/3 tbsp) margarine (dairy free)

Cooking Instructions:
Red Velvet Cupcake
1 Preheat oven to 160°C (fan forced) or 180°C (conventional oven).
2 Spray the tray with vegetable oil (if you have patty cases, place them in the tray).
3 Add eggs, margarine (softened) and water to a mixing bowl then add the red velvet cupcake mix.
4 Using an electric mixer, mix on slow speed for 1 minute. Scrape down sides of bowl.
5 Mix on medium speed for 1 minute.
6 Pour batter evenly into tray and bake for approx. 20-25 minutes*.
Cupcakes are baked if they bounce back when gently pressed at the peak.
7 Remove cupcakes from oven and place them onto wire rack to cool.
* use as a guide only, as all ovens vary

Frosting
1 Cream the 50g margarine (softened) in a small bowl using an electric mixer (on med-high speed) for 2 minutes until it is smooth and fluffy.
2 Reduce to slow speed and slowly add the frosting mix. Scrape sides of the bowl.
3 Using a knife or piping bag spread frosting evenly on the cupcakes.

Box

Whole Packaging - Recyclable

Full Product Name:
Red Velvet Cupcake Mix with Icing Mix (gluten free)

Storage:
Store pack in a cool, dry place away from direct sunlight.

Usage:
12 Servings

Distributor:
Big Web Warehouse Ltd,
Stirling House,
Stirling Way,
Bretton,
Peterborough,
PE3 8YD,
United Kingdom.

Cake Mix: Gluten Free Flour Blend (Maize Starch, Tapioca Starch, Maize Flour, Rice Flour), Sugar, Sunflower Oil (Antioxidant(to-Copherol)), Raising Agents (Glucono Delta Lactone, Sodium Bicarbonate, Sodium Acid Pyrophosphate), Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono and Diglycerides of Fatty Acids), Cocoa Powder (1.4%), Thickeners (Xanthan Gum, Xanthan Gum), Natural Flavour, Fibre, Carmine, Frosting: Sugar, Maize Starch, Tapioca Starch, Natural Flavour

Free From Cereals Containing Gluten, Free From Eggs, Free From Nuts, Free From Peanuts, Free From Soya
Contains Carmine.
Gluten Free, Soy Free, Dairy Free, Peanut Free, Egg Free, Tree Nuts Free.

Gluten free

YesYouCan

Try these tasty red velvet cake pops and many other great recipes

SalDoce fine foods is an Australian family-owned company pioneer in manufacturing allergen sensitive and gluten free foods. Since 2000, SalDoce is proud to have introduced many baking mixes to the Australian and other international markets to suit the diet of customers with gluten, dairy and nut intolerance, diabetes and those who wish to control weight or have a healthier diet without compromising taste.

Manufactured by:
SalDoce Fine Foods,
Suite 205,
80 William St,
Woolloomooloo,
NSW Australia 2011.

Your feedback is important to us. If you wish to tell us how you liked our product or suggest other recipes that we should develop, YesYouCan send us a message to: info@buyglutenfree.co.uk
Big Web Warehouse Ltd,
Stirling House,
Stirling Way,
Bretton,
Peterborough,
PE3 8YD,
United Kingdom.

For preparation you will need
150 mL
(2/3 cup) Water
50 g (2 1/2 tbsp.) margarina (dairy free)
2 eggs or YesYouCan Vegan Egg Replacer
1 x 12 cupcake tray
Frosting
60 g (3 tbsp.) margarine (dairy free)
Prep time: 10 mins
Baking time: 20-25 mins
Serves: 12
Pre-heat oven to 160°C (fan forced) / 180°C (conventional) / gas mark 4.
Spray the tray or cake tin with vegetable oil (if you have patty cases, place them in the tray).
Mix: Add eggs, margarine (softened) and water to a mixing bowl then add the vanilla cupcake mix. Using an electric mixer, mix on slow speed for 1 minute. Scrape down the sides of the bowl. Mix on medium speed for 1 minute.
Bake: Pour batter evenly into a tray or cake tin and bake for approx. 20-25 minutes* (for cupcakes), 30-35 (for cake). Cupcakes/cake are baked if they bounce back when gently pressed.
Remove cupcakes/cake from the oven and place them onto a wire rack to cool.
*Use as a guide only, as all ovens vary.
Frosting: Cream the 60 g margarine (softened) in a small bowl using an electric mixer (on med-high speed) for 2 minutes until it is smooth and fluffy. Reduce to slow speed and slowly add the frosting mix. Scrape sides of the bowl. Using a knife or piping bag, spread frosting evenly on the cupcakes/cake.