Ingredients:
Cake Mix: Gluten free flour (Maize flour, maize starch, tapioca starch), sugar, vegetable shortening **, emulsifiers (Polyglycerol esters of fatty acids), maltodextrin (maize), glucose syrup solids, raising agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate) thickeners (Guar Gum, Xantham Gum, Methylcellulose), natural vanilla flavor, salt.
Icing Sugar: sugar, tapioca starch
Sprinkles: Sugar, natural colors, natural spice, natural flavors, glazing agent.
Allergy Advice: Sprinkles are manufactured in a facility that may contain traces of peanuts and other nuts.
Preparation:Cake: 1. Pre heat oven to 320°F (convection oven) or 355°F (conventional oven).
2. Place baking cups in the cupcake tray.
3. Add 2 eggs (or egg replacer), 4 tbsp butter or margarine (at room temperature) and 2/3 cup of water to small mixing bowl then add YesYouCan Vanilla Cupcake Mix.
4. Mix slow speed for 1 minute, scrape down side of bowl. Mix on medium for further 1 minute.
5. Put cupcake cases in muffin tray and pour batter into individual cupcakes and bake for approx. 20-25 minutes.
*Cupcakes are baked if they bounce back when gently pressed at the peak. Remove cupcakes from oven and place them onto wire rack to cool.
Frosting and sprinkles:
1. Add icing sachet, 2 tbsp melted butter or margarine (at room temperature) and 1 tbsp of water to small mixing bowl.
2. Mix slow until blended uniformly. Using knife spread icing evenly on cupcakes.
3. Place sprinkles on cupcakes for decoration.
Cooking Instructions for a Microwave:
Serving: 6 cupcakes (1/2 batch)
1. Follow the instructions for half a batch. (See above.)
2. Grease a microwaveable mug (at least 12 oz.) with oil spray.
3. Pour 1/4 cup of batter evenly into mug.
4. Microwave for 1 minute on high, or until cake is cooked. Test by inserting a toothpick in the centre, checking that it comes out clean. (Time may vary depending on type and strength of microwave)
5. Allow cooling for a few minutes before applying frosting.
6. Prepare a 1/2 proportion of icing. (See above.)
