Ingredients
Rice flour, sugar, starch (potato, maize), fat-reduced cocoa powder (5.6%), palm fat, raising agent (diphosphates, sodium carbonate), salt, stabiliser (xanthan gum).
Allergy Advice: May contain egg, milk and soy.
Additional info: No flavours or colours.
Gluten Free, suitable for vegetarians
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. For cupcakes use fan assisted oven to 160°C. 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, oil and cake mix (or eggs, milk, butter and cake mix) 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 into the cupcake cases.
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Bake for 23–28 minutes, until a rounded knife 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 the tins, then remove from the tins. Cool completely, fill and ice with Betty Crocker™ Indulgent Chocolate Fudge Icing. All our icings are gluten free!
