Phil Vickery Seriously Good!™ Gluten Free Mixes

PV Seriously Good!™ Gluten-Free Very Lemony Cupcake Mix
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Description
Ingredients
Additional Information

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

The gluten-free Very Lemony Cupcake Mix allows you to bake 12 delightfully gluten-free light lemony cupcakes or a 20cm round gluten-free cake. 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; Spray-Dried Lemon Powder; Stabiliser: Xanthan Gum; Raising Agents: Mono Calcium Phosphate, Sodium Bicarbonate; Natural Lemon Flavouring

ALLERGY ADVICE: May contain traces of nuts.

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

Nutritional information

 Per PackPer 100g
Energy4547 kJ / 1086 kcal1516 kJ / 362 kcal
Fat1.5g0.5g
- of which saturates0.3g0.1g
Carbohydrate258.6g86.2g
- of which sugars147.6g49.2g
Fibre3g1g
Protein8.1g2.7g
Salt0g0g
Manufacturer
Squires Kitchen
Manufacturers Product Code
IN07C005-01
Storage instructions
Once opened, use the whole pack. Sore unopened pack in a dry, gluten-free area
Usage instructions
  1. You will need: 150g softened butter or dairy-free margarine, 2 medium eggs, 1–3tbsp water, 12 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: 1–3tbsp 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 the cake less light
  6. Spoon the mixture evenly between 12 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 is golden 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 times may vary depending on your oven: adjust the time and temperature accordingly.
  10. Enjoy these cakes when fresh, or wrap and freeze the cold cakes.
Packaging
Foil stand up pouch with grip seal
Pack dimensions
H21, W13, D6cm
Country of origin
United Kingdom
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