Well & Good Vanilla Cupcake Mix - 510g
Well & Good Vanilla Cupcake Mix - 510g
It’s time to get busy in the kitchen with the Well and Good gluten free cup cake mix. Your kids will love these yummy vanilla cupcakes which are moist and very moreish!
Baking with the kids is a fun pass-time which teaches them the basics of cooking in the kitchen. This mix makes it easy – you simply add the mix to a bowl with eggs and water and mix. Done! Decorating the cakes once they’ve cooled is easy as we include an icing mix and colourful sprinkles.
This recipe can be made vegan too! Simple use a vegan egg replacer or chia seeds; instructions are included.
Free from gluten, wheat, dairy, lactose, tree nuts, peanut, soy, egg, and suitable for those following a Vegan/Vegetarian diet. Halal and Kosher.
Well & Good is an Australian Company.
- 1 packet Vanilla Cupcake Mix
- 2 Eggs
- 1/2 cup (125ml) water
Ingredients: Icing
- Vanilla icing sachet (provided)
- 100g margarine
Directions: Cupcakes
- Preheat your oven to 185°C (170°C fan forced)
- Grease or line 12 cup muffin tray or line with patty pans.
- In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Pour butter into prepared muffin tin.
- Spoon the mixture into muffin tray and set to bake for 21-26 minutes.
- Rest for 5 minutes in tray then cool on a wire rack.
- In a bowl combine icing with margarine.
- Mix with hand mixer until smooth and fluffy.
- Spread or pipe icing onto cupcake and decorate with sprinkles provided.
Ingredients: Cupcakes
- 1 packet Vanilla Cupcake Mix
- 3/4 cup water
- 1 teaspoon baking powder
- 100g vegan margarine, melted
Ingredients: Icing
- Vanilla icing sachet (provided)
- 100g margarine
Directions: Cupcakes
- Preheat your oven to 185°C (170°C fan forced)
- Grease or line 12 cup muffin tray or line with patty pans.
- In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Pour butter into prepared muffin tin.
- Spoon the mixture into muffin tray and set to bake for 25-30 minutes.
- Rest for 5 minutes in tray then cool on a wire rack.
Directions: For Icing
- In a bowl combine icing with margarine.
- Mix with hand mixer until smooth and fluffy.
- Spread or pipe icing onto cupcake and decorate with sprinkles provided.
Gluten free flour mix (rice flour, potato starch, flax seed flour), sugar, non-gmo modified tapioca starch, non-aluminium raising agents (sodium bicarbonate, sodium pyrophosphate), vegetable emulsifiers (polyglycerolesters of fatty acids, mono and diglycerides of fatty acids), flavour, iodised sea salt, cellulose gum, vegetable gum (xanthan). Icing Mixture: Sugar, maize or tapioca starch, natural vanilla flavour. Sprinkles: Sugar, tapioca starch, natural glazing agent (carnauba wax), natural colours (curcumin,anthocyanins).
Servings per pack: 12
Serving Size: 65g when made as directed
| Per Serve (when made) | Per 100g | |
| Energy | 942kJ | 1590kJ |
| Protein | 2.0g | 1.2g |
| Fat - Total | 6.6g | 0.4g |
| - Saturated | 1.8g | 0.4g |
| Carbohydrate | 38.6g | 90.9g |
| - Sugars | 23.3g | 54.7g |
| Sodium | 345mg | 701mg |
| Gluten | Nil Detected |