Phil Vickery Seriously Good!™ Gluten Free Mixes

PV Seriously Good!™ Gluten-Free Very Chocolaty Cupcake Mix Catering
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Additional Information

Current packets have a best before date of 27/7/2017.

One of Britain’s favourite chefs, Phil Vickery has teamed up with Squires Kitchen to create a very chocolaty gluten-free cupcake mix. Now you can bake delicious free-from gluten, wheat and dairy chocolate cupcakes that everyone can enjoy!

The gluten-free Very Chocolaty Cupcake Mix allows you to bake 36 delightfully gluten-free rich and chocolaty cupcakes or, to make a 20cm round gluten-free cake with 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.


Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat); Soft Light Brown Sugar; Dark Chocolate Flakes 6.5% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Sunflower Lecithin); Cocoa Powder; Stabiliser: Xanthan Gum; Raising Agents: Mono Calcium Phosphate, Sodium Bicarbonate; Dark chocolate contains cocoa solids 70% minimum

70% chocolate solids minimum.

ALLERGY ADVICE: May contain traces of nuts.

DIETARY GUIDE: Dairy-free, Gluten-free & Suitable for vegetarians.

Nutritional information

 Per PackPer 100g
Energy14666 kJ / 3503 kcal1599 kJ / 382 kcal
- of which saturates25.7g2.8g
- of which sugars440.2g48g
Squires Kitchen
Manufacturers Product Code
Storage instructions
Once opened, use the whole pack. Store unopened pack in a dry, gluten-free area.
Usage instructions
  1. You will need: 450g softened butter or dairy-free margarine, 6 medium eggs, 60ml (4tbsp) water, 36 foil cupcake cases or baking cups, muffin baking tin (deep)
  2. Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
  3. Beat the softened butter or dairy-free margarine until creamy. A hand-held electric whisk is recommended for this.
  4. 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 about 4tbsp until you have a soft batter.
  5. Whisk only for a few seconds until evenly mixed. Overbeating may cause the batter to become sticky and cakes less light.
  6. Spoon the mixture evenly between 36 cupcake cases in the tin and level the tops.
  7. Bake near the centre of the preheated oven for approximately 20–25 minutes until the surface has risen and springs back to the touch. Allow to cool.
  8. Remove the cupcakes from the tin and place on a wire cooling rack until cold.
  9. Baking time may vary depending on your oven: adjust time and temperature accordingly.
  10. Enjoy these cakes when fresh, or wrap and freeze the cold cakes.
  11. This mixture will also make 20cm (8’’) sponge cake with three layers. Divide the mixture evenly between 3 oiled and lined tins that are 20cm (8’’) x 4cm (1’’) deep
Foil stand up pouch with grip seal
Pack dimensions
H34, W23.5, D7cm
Country of origin
United Kingdom
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