Wheat Flour (with added Calcium, Iron, Niacin, Thiamin),
Fat Reduced Cocoa Powder (7%),
Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate),
Emulsifiers (Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Propylene Glycol Esters of Fatty Acids, Calcium Stearoyl-2-Lactylate, Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium, Potassium and Calcium Salts of Fatty Acids),
Skimmed Milk Powder,
Stabilisers (Xanthan Gum, Diphosphates),
- Just add 3 eggs, milk, oil & icing
- 15 minutes to bake
- 100% natural flavours & no artificial colours
- Suitable for Vegetarians
For allergens, including Cereals containing Gluten, see ingredients in bold.
May also contain Celery, Egg and Soya.
Store in a cool dry place
||Per cupcake (32g) as prepared
|of which – saturates (g)
|of which – sugars (g)
This pack makes 24 cupcakes
Per cupcake (32g) as prepared
of an Adult's Reference Intake†
Energy per 100g (as prepared): 1467kJ/350kcal
†Reference Intake of an average adult (8400kJ/2000kcal)
To make Mr Kipling exceedingly moist and fluffy Halloween Cakes, you will need:
3 Medium Eggs
160 ml Semi-Skimmed Milk
100 ml Vegetable Oil
2 x Regular size muffin trays
Electric hand whisk
Preheat oven to 180°C/160°C Fan/Gas 4.
Step 1. In a jug, blend the eggs, milk & oil.
Step 2. Place the Mr Kipling Chocolate sponge mix into a bowl, pour in the egg, milk and oil and gently mix then whisk for 1 minute until smooth and creamy, do not over mix.
Step 3. Pour the cake mix evenly between 24 cupcake cases, bake in the centre of the oven for 15 minutes or until a skewer inserted into the sponge comes out clean. Cool on a wire rack.
Top with Mr Kipling Halloween icing and enjoy
You can also use this mix to make an 8" sandwich cake or tray bake slices
Available in major retailers