Sponge Mix (54%) [Fortified Wheatflour (Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Palm Oil, Raising Agents (Glucono-Delta-Lactone, Sodium Bicarbonate), Rapeseed Oil, Cornflour], Icing Mix (44%) [Icing Sugar, Spirulina Extract], Waferettes (2%) [Edible Wafer (Potato Starch, Water), Fondant Icing Sugar (Sugar, Glucose Syrup), Glucose Syrup, Emulsifiers (Soya Lecithin, Lecithin), Colours (Beetroot Red, Anthocyanins, Riboflavin, Vegetable Carbon), Humectant (Sorbitol), Spirulina Extract]

For allergens, including Cereals containing Gluten, see ingredients in Bold.

Also, may contain Milk and Egg.

Storage

Store in a cool, dry place. For best before end: See base of pack.

Usage

You Will Need - 1 medium egg - Semi-skimmed milk - Bun tray - Water For the Cupcakes... Make sure a grown up helps you when baking. Get an adult to turn the oven on to 180°C (160°C Fan) /Gas mark 4. 1 Put your cupcake cases in a bun tray, ready for later. 2 Empty the contents of the sponge mix sachet into a large bowl, add 1 medium egg and 30ml (2 tbsp) cold semi-skimmed milk. 3 Mix them all together and whisk for about 1 minute, until the mixture is lovely and creamy. 4 Carefully share the sponge mixture between the 10 cupcake cases. 5 Bake in the centre of the oven for 12 to 15 minutes until risen and golden brown. 6 Take them out of the oven and leave them to cool down completely. For the Icing... 1 Make your icing by putting the icing mix in a bowl and add 10-15ml (2-3 tsp) of water. 2 Mix carefully until the icing is thick but still pourable (add a few more drops of water if you need to). 3 Using a spoon divide the icing equally between the cooled cupcakes and smooth with the back of the spoon, then add the waferettes to decorate and complete your cupcakes! We have given you these instructions as a guide only as oven performances will vary. Occasional product, consume in moderation.