Phil Vickery Seriously Good!™ Gluten Free Mixes
Natural Vanilla Cupcake Mix - Catering pack
IN07D001-01
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One of Britain’s favourite chefs, Phil Vickery has teamed up with Squires Kitchen to create a natural vanilla gluten-free cupcake mix. Now you can bake delicious free-from gluten, wheat and dairy vanilla cupcakes that everyone can enjoy!
The gluten-free Natural Vanilla Cupcake Mix allows you to bake 36 delightfully gluten-free moist vanilla cupcakes or, to make a 20cm round gluten-free cake in three layers, pour the cake mixture into 3 oiled, lined tin at least 4cm deep and bake as per the pack instructions. When cool, top your gluten-free cupcakes or gluten-free cake with fondant icing, dairy-free buttercream or simply dust with icing sugar.
All products in the Phil Vickery Seriously Good!™ Gluten Free range are certified gluten free by Coeliac UK, giving you true peace of mind. You can also rest assured that the entire range is wheat free, dairy free, suitable for vegetarians and contains no artificial colours, preservatives or flavourings.
Ingredients
Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat); Sugar; Natural Vanilla; Stabiliser: Xanthan Gum; Raising Agents: Mono Calcium Phosphate, Sodium Bicarbonate
ALLERGY ADVICE: May contain traces of nuts.
DIETARY GUIDE: Dairy-free, Gluten-free & Suitable for vegetarians.
Nutritional information
| Per Pack | Per 100g | |
|---|---|---|
| Energy | 13671 kJ / 3265 kcal | 1516 kJ / 362 kcal |
| Fat | 4.5g | 0.5g |
| - of which saturates | 0.9g | 0.1g |
| Carbohydrate | 777.5g | 86.2g |
| - of which sugars | 443.8g | 49.2g |
| Fibre | 9g | 1g |
| Protein | 24.4g | 2.7g |
| Salt | 0g | 0g |
- You will need: 450g softened butter or dairy-free margarine, 6 medium eggs, 3–4tbsp water, 36 foil cupcake cases or baking cups, muffin baking tin (deep)
- Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4
- Beat the softened butter or dairy-free margarine until creamy. A hand-held electric whisk is recommended for this.
- On a slow speed, gradually add alternate amounts of the dry cake mix, eggs and water. The quantity of water needed will vary with the ingredients: add 3–4tbsp until you have a soft batter.
- Whisk only for a few seconds until evenly mixed. Overbeating may cause the batter to become sticky and the cakes less light.
- Spoon the mixture evenly between 12 cupcake cases in the tin and level the tops.
- Bake near the centre of the preheated oven for approximately 20–25 minutes until the surface is golden and springs back to the touch. Allow to cool.
- Remove the cupcake from the tin and place on a wire cooling rack until cold
- Baking time may vary depending on your oven: adjust the time and temperature accordingly.
- Enjoy these cakes when fresh, or wrap and freeze the cold cakes
