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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Red Velvet Cake & Cupcake Mix

    Red Velvet Cake & Cupcake Mix

    002354

    for cake:

    • 3 cups (580g) red velvet cake & muffin mix
    • 3 large eggs
    • 2/3 cup (160ml) vegetable oil
    • 3/4 cup + 3 tbsp (230ml) water
    • place all ingredients into a mixing bowl and mix for 1 minute on low speed. scrape down the sides of the bowl and mix for 4 minutes on medium speed again.
    • for cake, bake in a greased pan at 375°f (190°c) for 40-45 minutes or until a toothpick inserted in the middle comes out dry.
    for muffins:
    • 3 3/4 cup + 2 tbsp (750g) red velvet & muffin mix
    • 3/4 cup + 1 tbsp (200ml) water
    • 4 large eggs
    • 1/2 cup (120ml) vegetable oil
    • place all ingredients into a mixing bowl. using an electric mixer on low speed, mix for 60 seconds. scrape down bowl. mix 4 minutes on medium speed, scraping bowl occasionally.
    • line 2 muffin tins with paper cups and fill with batter. bake at 365°f (185°c) for 23 - 25 minutes, or until a toothpick inserted in the middle comes out dry.
    • yields: approximately 24 muffins.

    Ingredients:

    sugar, wheat flour, cocoa powder, baking powder, modified milk ingredients, vegetable oil (canola and/or soy), modified corn starch, salt, natural flavour, carboxymethylcellulose, artificial colour.

    Directions:

    for cake:

    • 3 cups (580g) red velvet cake & muffin mix
    • 3 large eggs
    • 2/3 cup (160ml) vegetable oil
    • 3/4 cup + 3 tbsp (230ml) water
    • place all ingredients into a mixing bowl and mix for 1 minute on low speed. scrape down the sides of the bowl and mix for 4 minutes on medium speed again.
    • for cake, bake in a greased pan at 375°f (190°c) for 40-45 minutes or until a toothpick inserted in the middle comes out dry.
    for muffins:
    • 3 3/4 cup + 2 tbsp (750g) red velvet & muffin mix
    • 3/4 cup + 1 tbsp (200ml) water
    • 4 large eggs
    • 1/2 cup (120ml) vegetable oil
    • place all ingredients into a mixing bowl. using an electric mixer on low speed, mix for 60 seconds. scrape down bowl. mix 4 minutes on medium speed, scraping bowl occasionally.
    • line 2 muffin tins with paper cups and fill with batter. bake at 365°f (185°c) for 23 - 25 minutes, or until a toothpick inserted in the middle comes out dry.
    • yields: approximately 24 muffins.

    Allergens:

    contains wheat, milk and soy.

    may contain egg and/or sulphites.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 370
    Fat / Lipides 2 g 3 %
    Saturated / satures 1 g
    + Trans / trans 0 g
    5 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 1020 mg 43 %
    Carbohydrate / Glucides 81 g 27 %
    Fibre / Fibres 2 g 8 %
    Sugars/ Sucres 46 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 4 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 6 %
    Iron / Fer 20 %

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