Betty Crocker Red Velvet Chocolate Cupcake Mix Kit277g

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Betty Crocker Red Velvet Chocolate Cupcake Mix Kit
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Red Colour Chocolate Cupcake Mix with Vanilla Flavour Icing Mix and Chocolate Flakes
Simply add eggs, oil, water & butter. With icing, cases and chocolate flakes. Only naturally sourced colours and no preservatives.

    Cup Cake Mix As Sold per 100g



    Per Portion/Each Cupcake (58g) as prepared contains:



    12% RI


    13.9 g

    20% RI


    5.9 g

    29% RI


    21.1 g

    23% RI


    0.3 g

    4% RI

    RI = % of your daily reference intake

    Cupcake Mix (160g): Sugar, Wheat Flour, Fat Reduced Cocoa Powder (3%), Dextrose, Palm Fat, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Modified Corn Starch, Corn Starch, Emulsifiers: Propane-1,2-Diol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate; Salt, Flavourings, Stabiliser: Xanthan Gum; Colours: Paprika Extract, Carmine, Vanilla Flavour Icing Mix (112g): Sugar, Dextrose, Corn Starch, Flavouring, Chocolate Flakes (5g): Sugar, Cocoa Mass, Cocoa Butter, Whole Milk Powder, Anhydrous Milk Fat, Flavouring
    For allergens, see ingredients in bold

    . *Reference intake of an average adult (8400kJ/2000kcal), Contains 9 portions

    Typical valuesCup Cake Mix As Sold per 100g
    Of which Saturates1.9g
    Of which Sugars68.6g

    Preparation and Usage

    Roll out the red carpet for these glamorous Red Velvet cupcakes. Surrender to a subtle red coloured chocolate sponge cupcake and smooth vanilla icing, finished with a delicate sprinkling of chocolate flakes. So grab your apron and fire up your oven to 180ºC (160ºC for fan assisted ovens)/ Gas Mark 4 - let's bake up these beauties! Preparation 15 mins Baking time 15-17 mins Makes 9 All you need is: 45ml vegetable oil (3 tbsp) 50ml water (3 tbsp + 1 tsp) 2 medium free range eggs Regular size muffin tray For the icing: 60g soft butter 10ml water (if needed) Only 3 steps to perfect cupcakes... 1 Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 2 Pour the mixture evenly into the cupcake cases. 3 Bake in the centre of the oven for 15-17 minutes or until a rounded knife inserted into the centre of a cupcake comes out clean. Finally, whisk the icing and softened butter together until blended (adding up to 10ml water if needed). Spread on the cooled cupcakes and then scatter with the chocolate flakes for a fabulous finish! Bake it yours Why not top your red velvet cupcakes with some fresh raspberries or strawberries... simply divine!

    Origin Information

    • Produce of the EU
    • Made in EU

    Allergy advice

    • May Contain Eggs
    • May Contain Soya
    • May contain Egg and Soy ingredients


    • Free From Preservatives




    Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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