Dietary Information
Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold
Ingredients
INGREDIENTS:
Cupcake Mix (48%) (Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Palm Oil, Dried Glucose Syrup, Rapeseed Oil, Raising Agents: Calcium Phosphate, Potassium Bicarbonate; Dextrose, Flavouring). Icing Mix (31%) (Icing Sugar, Colour: Curcumin, Spirulina Extract). Green Icing (21%) (Sugar, Glucose Syrup, Humectant: Glycerine, Palm Oil, Rapeseed Oil, Stabilisers: Xanthan Gum, Tragacanth; Spirulina Concentrate, Preservative: Potassium Sorbate; Apple Concentrate, Colour: Curcumin, Flavouring).
Preparation and Safety
To make the cupcakes
Preheat oven to 180°C/Fan 160°C/350°F/Gas mark 4
Place the cupcake cases into a muffin tray
Empty the sponge mix into a large bowl and add 1 medium egg and 4 tbsp (60ml) cold water
Mix with an electric whisk on medium speed until smooth.
Divide the mixture evenly between the 6 cupcake cases
Bake in the centre of the oven for approximately 20-22 minutes, until risen and baked throughout.
Leave to cool on a wire rack.
To make the icing
Empty icing sachet into a bowl and add 50g softened unsalted butter.
Using an electric whisk, mix until light and fluffy. Spread or pipe a swirl onto each bun.
To make the dinosaur shapes
Knead the sugarpaste until soft and pliable then divide ¾ of the paste into 12. Roll each into a sausage shape around 4cm in length.
Create a head shape with 6 of the rolls and a tail shape with the remaining rolls. Position the head and tails into the icing.
Using the remaining sugarpaste, roll out to around 2mm thickness using a little icing sugar to help stop it sticking.
Cut out multiple small triangle shaped spikes then, using a little water, gently attach the triangle shapes along the head and the tail and using a fork prong, create the eyes in the head shape.
Cooking instructions: Oven
To make the cupcakes Preheat oven to 180°C/Fan 160°C/350°F/Gas mark 4 Place the cupcake cases into a muffin tray Empty the sponge mix into a large bowl and add 1 medium egg and 4 tbsp (60ml) cold water Mix with an electric whisk on medium speed until smooth. Divide the mixture evenly between the 6 cupcake cases Bake in the centre of the oven for approximately 20-22 minutes, until risen and baked throughout. Leave to cool on a wire rack. To make the icing Empty icing sachet into a bowl and add 50g softened unsalted butter. Using an electric whisk, mix until light and fluffy. Spread or pipe a swirl onto each bun. To make the dinosaur shapes Knead the sugarpaste until soft and pliable then divide ¾ of the paste into 12. Roll each into a sausage shape around 4cm in length. Create a head shape with 6 of the rolls and a tail shape with the remaining rolls. Position the head and tails into the icing. Using the remaining sugarpaste, roll out to around 2mm thickness using a little icing sugar to help stop it sticking. Cut out multiple small triangle shaped spikes then, using a little water, gently attach the triangle shapes along the head and the tail and using a fork prong, create the eyes in the head shape.
Country of Origin
Packed in United Kingdom
Size
355g
Storage
Store in a cool, dry place.
Manufacturer
Sainsbury’s Supermarkets Ltd.
33 Holborn, London EC1N 2HT
