Wicked Cupcake Kit 319g

£5.16

The Wicked Cupcake Kit brings a fun baking project from a popular UK brand, with sponge cake mix, pink and green icing mixes and edible Wicked decorations. It makes six cupcakes and includes paper cases for easy baking. Simply add an egg, butter and water, then bake at 180°C for 15-18 minutes until golden.

  • Makes 6 cupcakes with sponge mix, pink and green icing and edible decorations.
  • Contains no artificial colours or flavours and is suitable for vegetarians.
  • Includes paper cake cases and is made with wheat flour, palm oil and rapeseed oil.
  • Requires 1 medium egg, 60g butter and 60ml water to bake.
  • May contain milk, egg and soya, so check allergens before baking.
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£5.16
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McGrocer

Wicked Cupcake Kit 319g

£5.16

Wicked Cupcake Kit 319g

£5.16
Description
Description
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Sponge Cake Mix with Pink and Green Icing Mixes and Edible Wicked Decorations.

Highlights

  • Makes 6 Cupcakes
  • With Coloured Icing Mixes and Edible Decorations
  • Includes Paper Cases
  • No artificial colours or flavours
  • Suitable for vegetarians

Pack size: 319 G

Ingredients

Icing Sugar, Wheat Flour (with added Calcium, Folic Acid, Iron, Niacin, Thiamin), Sugar, Palm Oil, Edible Sugar Decorations [Sugar, Sunflower Oil, Potato Starch, Cocoa Butter, Rice Flour, Fruit Plant & Vegetable Concentrates (Safflower, Radish, Spirulina, Lemon, Blackcurrant, Apple), Colours (Vegetable Carbon, Iron Oxides And Hydroxides), Flavouring], Edible Sugar Plaques [Sugar, Glucose Syrup, Palm Oil, Emulsifiers (Acacia Gum, Mono- and Di-Glycerides of Fatty Acids, Lecithins), Humectant (Glycerol), Stabiliser (Xanthan Gum), Colours (Riboflavin, Beetroot Red, Vegetable Carbon), Maize Starch, Spirulina Extract], Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate), Rapeseed Oil, Dextrose, Flavouring, Colours (Curcumin, Beetroot Red), Spirulina Extract

Preparation and usage

Before you start, make sure a grown up helps you when baking.

You Will Need:

  • 1 Medium Egg
  • 60ml (4 tbsp) Cold Water
  • 60g Softened Unsalted Butter
  • Cupcake or Muffin Tray

For the Cupcakes:

  • 1. Get an adult to turn the oven on to 180°C/160°C Fan/Gas mark 4. Place the paper cases in a cupcake or muffin tray, ready for later.
  • 2. Empty the contents of the sponge mix sachet into a large bowl, add 1 medium egg and 60ml (4tbsp) cold water.
  • 3. Whisk all together using an electric or hand whisk for 1 minute.
  • 4. Divide the mixture equally between the 6 paper cases.
  • 5. Bake in the centre of the oven for 15-18 minutes until risen and golden in colour.
  • 6. Take them out of the oven and leave them to cool down completely.

For the Icing:

  • 1. Empty the contents of pink icing mix into a bowl and add 30g of softened butter and then separately, do the same with the green icing mix and 30g of softened butter. Whisk both icings until light and fluffy
  • 2. Once the cupcakes have cooled, pipe (piping bag not included) or spoon on the icing and decorate with the edible decorations.

We have given you these instructions as a guide only as oven performances will vary.

Not suitable for microwave cooking.

Occasional product, consume in moderation.

Other Allergen Info

Also, may contain Milk, Egg and Soya.For allergens, including Cereals containing Gluten, see ingredients in bold.

Storage

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

Safety information

WARNING: DO NOT EAT RAW. FULLY COOK BEFORE EATING.

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