Heat oven to 180° C / 350° F / 160° C fan oven / Gas Mark 4
Line muffin tin with 12 cupcake cases.
In a mixing bowl, add 3 medium eggs (beaten). Mix in the cake mix pack.
Stir in 1 tblsp milk and 1 tsp vanilla extract (optional).
Divide the mixture between the 12 cupcase cases.
Bake for 15-20 minutes until golden and springy to touch.
Remove from the oven and cool on a wire rack.
Beat together into a mixing bowl 75 g butter.
Sift in the icing mix pack, stirring regularly,
add 1 tblsp milk, 1 tsp vanilla extract (optional), drop of food colouring (optional).
When cupcakes are completely cool, spoon or pipe the icing on to the cakes.
Add cake toppers to some of the cakes!
Ingredients: Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin); Icing Sugar (Anti-Caking Agent:
Tricalcium Phosphates (E341(iii));(may contain EGG); Caster Sugar; Baking Powder (Wheat Flour,
raising agents: Sodium Pyrophosphate).
For potential allergens, please see items in Bold
This baking kit does not contains nuts, but is produced in an environment which handles nuts
Weight – 445 g