Ingredients
Wheat flour, sugar, dried carrot (5%), dextrose, raising agents (calcium phosphates, sodium carbonates), palm fat, corn starch, emulsifiers (propane-2-diol esters of fatty acids, mono- and diglycerides of fatty acids, sodium stearoyl-2-lactylate), salt, stabilisers (sodium carboxy methyl cellulose, xanthan gum), colour (sulphite ammonia caramel), spices, flavouring, flour treatment agent (ascorbic acid).
Allergy Advice: May contain milk, egg and soy.
Baking instructions
Prep. time: 10 mins
Baking time: 23–28 mins
Preheat oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease tins and preferably line base with baking parchment or greaseproof paper. For cupcakes line 2 regular muffin/cupcake tins with cupcake cases.
3 simple steps!
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Beat eggs, water and oil (or cake mix, eggs, milk and butter) together and whisk (by hand or electric mixer) for 2–3 minutes until smooth and creamy. Do not eat unbaked batter.
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Pour into tins. For cupcakes pour mixture evenly into the cupcake cases.
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Bake for 23–28 minutes or until a skewer inserted in centre comes out clean. For cupcakes bake the 2 muffin/cupcake tins at the same time for 18–22 minutes. Cool for 10 minutes in tins then remove from tins. Cool completely, fill and ice with Betty Crocker Rich Cream Cheese Style Icing.
