Gluten-Free Chocolate & Hazelnut Cupcakeeach

5 out of 5 stars1 review

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£1.301.30

Moist chocolate and hazelnut sponge with rich hazelnut and dark Belgian chocolate icing

Service counter
Waitrose own label

PER 100g

Energy

1868kJ
447kcal

per cupcake

Energy

1233kj
295kcal

15% RI

Fat

15.60 g

High

22% RI

Saturates

3.80 g

High

19% RI

Sugars

23.90 g

High

27% RI

Salt

0.16 g

Low

3% RI

RI = % of your daily reference intake

INGREDIENTS: sugar, pasteurised free range egg, rapeseed oil, rice flour, hazelnuts (6%) , fat reduced cocoa powder, humectants (vegetable glycerine, sorbitol), butter (milk), tapioca flour, invert sugar syrup, palm oil, dark Belgian chocolate (sugar, cocoa mass, cocoa butter, emulsifier (soya lecithin), flavouring), coconut oil, raising agents (disodium diphosphate, sodium hydrogen carbonate), emulsifiers (sodium stearoyl-2-lactylate, mono- and diglycerides of fatty acids, soya lecithin), thickener (xanthan gum), flavouring.

Allergy Advice
For allergens see ingredients in bold. May contain: may contain other nuts.

Typical values as sold. Contains 1 Servings

Typical values	PER 100g	per cupcake
Energy	1868kJ	1233 kJ
Energy	447kcal	295 kcal
Fat	23.6g	15.6 g
Of which Saturates	5.7g	3.8 g
Carbohydrate	52.0g	34.3 g
Of which Sugars	36.2g	23.9 g
Fibre	2.8g	1.8 g
Protein	5.3g	3.5 g
Salt	0.24g	0.16 g

Origin Information

United Kingdom

Lifestyle

This product is suitable for Vegetarians

Additives

This product contains Natural Flavourings
This product contains Additives

Recycling

Component	Material	Recyclable
tub	Plastic - PET (Polyethylene Terephthalate)
tape	Plastic - PP (Polypropylene)
Paper cases	Paper & card
label-glued	Plastic - LDPE (Low Density Polyethylene)
box	Paper & card

Disclaimer

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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