Cupcakes
622kcal
TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
---|---|---|---|---|
Energy | 1827kJ 437kcal |
2603kJ 622kcal |
31.11% | |
Fat | 22g | 31g | 44.39% | |
of which Saturates | 12g | 16g | 82.15% | |
Carbohydrate | 57g | 82g | 31.35% | |
of which Sugars | 47g | 68g | 75.1% | |
Fibre | 0g | 1g | 2.83% | |
Protein | 3g | 4g | 7.4% | |
Salt | 0.44g | 0.63g | 10.5% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
Sugar - Icing [Sugar, Anti-caking agent: E341 or sugar, anti-caking agent: tricalcium phosphate.], Butter - Unsalted [Butter (MILK) (Minimum 82% Fat)], Caster Sugar [White sugar], Margarine [Vegetable oils (palm, rapeseed, sunflower in varyingproportions), water, emulsifier (lecithin , mono- and diglycerides fromfatty acids, salt (1,5%), acidifier (lactic acid), flavourings, colours(beta-carotene) and vitamins A and D], Flour - Self Raising [Fortified WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate.], Free Range Egg [Hens EGGS.], Regalice White (Icing) [Sugar, glucose syrup, vegetable fat (palm), humectant (glycerine), emulsifier (citric acid esters of mono and diglycerides of fatty acids), thickener (tragacanth), preservative (potassium sorbate), flavouring, acidity regulator (citric acid).], Strawberry Jam [Glucose-Fructose Syrup, Strawberries, Sugar, Gelling Agent (Pectin), Acid (Citric Acid), Acidity Regulator (Sodium Citrates). Prepared with 35g of fruit per 100g Total Sugar Content 66g per 100g Strawberries have a Fruit Content of 105% 33.58 x 105% = 35.26.], Baking Powder [Wheat Starch, Raising Agents: Disodium Diphosphate (E450i), Sodium Bicarbonate (E500ii)], Essence - Vanilla [Water, Propylene Glycol, Colour: Plain Caramel; Flavourings] |