Description
Toffee flavour sponge mix, salted caramel flavour icing mix, fudge pieces and paper cases
Nutrition
per cupcake Typical Values (cooked as per instructions)
-
ENERGY
1117kJ
266kcal
13%
white
-
FAT
12.2g
17%
red
-
SATURATES
8.2g
41%
red
-
SUGARS
27.3g
30%
red
-
SALT
0.14g
2%
green
Table of Nutritional Information
| Typical Values (cooked as per instructions) | per 100g | per cupcake | % based on RI for Average Adult |
|---|---|---|---|
| Energy | 1801kJ | 1117kJ | - |
| 430kcal | 266kcal | 13% | |
| Fat | 19.7g | 12.2g | 17% |
| Saturates | 13.2g | 8.2g | 41% |
| Mono-unsaturates | 5.0g | 3.1g | - |
| Polyunsaturates | 1.4g | 0.8g | - |
| Carbohydrate | 59.7g | 37.0g | 14% |
| Sugars | 44.0g | 27.3g | 30% |
| Starch | 15.7g | 9.8g | - |
| Fibre | <0.5g | <0.5g | - |
| Protein | 3.2g | 2.0g | 4% |
| Salt | 0.22g | 0.14g | 2% |
Reference intake of an average adult (8400 kJ / 2000 kcal)
This pack contains 6 servings
Dietary Information
Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold
Ingredients
INGREDIENTS:Salted Caramel Cupcake Mix (60%) (Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Light Brown Sugar, Palm Oil, Raising Agents:Potassium Bicarbonate, Calcium Phosphate; Rapeseed Oil, Caramelised Sugar Powder, Flavouring), Salted Caramel Icing Mix (35%) (Icing Sugar, Caramelised Sugar Powder, Maltodextrin, Flavouring), Fudge Cubes (5%) (Sugar, Glucose Syrup, Cows' Milk, Palm Oil, Butter (Cows' Milk), Humectant:Glycerol; Emulsifier: Mono- and Diglycerides of Fatty Acids; Salt).
Preparation and Safety
Stage 1
Preheat oven to 180°C/Fan 160°C/350°F/Gas mark 4
Place the cupcake cases into a muffin tray
Empty sponge mix into a large bowl and add 1 medium egg and 2 tbsp (30ml) of cold water.
Mix with an electric whisk on medium speed for 2 minutes.
Divide the mixture evenly between the 6 cupcake cases.
Bake in the centre of the oven for approximately 15 minutes, until risen.
Leave to cool in the tray for 5 minutes before transferring to a wire rack.
Stage 2
Using an electric whisk cream together the icing mix with 60g of softened unsalted butter until light and fluffy.
Once the cakes have completely cooled, top with the buttercream icing using a piping bag or palette knife then sprinkle with the fudge piece
Cooking instructions: Microwave
n/a
Cooking instructions: Oven
Stage 1 Preheat oven to 180°C/Fan 160°C/350°F/Gas mark 4 Place the cupcake cases into a muffin tray Empty sponge mix into a large bowl and add 1 medium egg and 2 tbsp (30ml) of cold water. Mix with an electric whisk on medium speed for 2 minutes. Divide the mixture evenly between the 6 cupcake cases. Bake in the centre of the oven for approximately 15 minutes, until risen. Leave to cool in the tray for 5 minutes before transferring to a wire rack. Stage 2 Using an electric whisk cream together the icing mix with 60g of softened unsalted butter until light and fluffy. Once the cakes have completely cooled, top with the buttercream icing using a piping bag or palette knife then sprinkle with the fudge pieces.
Country of Origin
Packed in United Kingdom
Size
285g
Storage
Store in a cool, dry place.
Packaging
Don't recycle at home recycle with bags at larger supermarkets sachet
Don't recycle at home recycle with bags at larger supermarkets sachet
Don't recycle at home recycle with bags at larger supermarkets sachet
Don't Recycle cupcake cases
Recycle carton
Manufacturer
We are happy to replace this item if it is not satisfactory
Sainsbury's Supermarkets Ltd.
33 Holborn, London EC1N 2HT
Customer services 0800 636262