Vanilla Cupcake Mix
Delicious bake at home vanilla cupcake mix. Simply add water and vegetable oil to make 15 reduced calorie, fat and sugar individual cupcakes or one 8 inch cake.
| Typical Values | Per 100g | Per Cake (50g) |
| Energy (kJ) | 1351 | 675 |
| Energy (kcal) | 323 | 161 |
| Fat (g) | 6.5 | 6.5 |
| of which Saturates (g) | 0.8 | 0.42 |
| Carbohydrates (g) | 57.8 | 28.9 |
| of which Sugars (g) | 29.7 | 4.8 |
| Fibre (g) | 5.3 | 2.7 |
| Protein (g) | 7.5 | 3.7 |
| Salt (g) | >0.1 | >0.1 |
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Bulking Agent (Cellulose), Whole Milk Powder, Whole Free Range Egg, Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate, Wheat Starch, Tricalcium Phosphate), Natural Vanilla Flavouring (1.2%), Thickener (Xanthan Gum)
For allergens including cereals containing gluten see ingredients in bold. May contain Soya, Tree Nuts, Sulphites and Peanut.
Suitable for vegetarians
Net weight 500g
Our cake mixes have a shelf life of 6 months stored in a cool, dry place out of direct sunlight. Once opened store resealed until best before date shown.
I can only review these as a ‘mug cake’ (as I would definitely eat them all in one sitting if I made them as cupcakes). Depending on how big a cake you want I simply use as much of the product as required (e.g 2 cupcakes worth for a decent sized pudding) with coconut oil and water and then microwave for a quick fix! Delicious! Much nicer than using any mug cake recipe I have found online.
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Sarah Whereat –
I can only review these as a ‘mug cake’ (as I would definitely eat them all in one sitting if I made them as cupcakes). Much tastier and easier than using any mug cake recipe I have found online.