Say goodbye to fire engine red cupcakes coloured with dye and hello to naturally coloured (thanks to beetroot powder), delicately red cupcakes. These treats are all about the sweet, subtle cocoa notes and creamy, rich icing. Gluten free, dye-free, and with no artificial colours. You’ll love these at first bite.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Using a basting brush, lightly oil 2 Muffin Makers.
- In a large bowl, whisk milk with vinegar. Whisk in eggs, oil, 2 tsp vanilla, and cupcake mix until well combined.
- Divide batter evenly into pans, filling cavities about 2⁄3 full.
- In 2 batches, microwave on high for 2 1⁄2 min. Rest in pan 5 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven for 15–18 min, or until toothpick comes out clean. Cool in pan 10 min; unmold.
- To make icing, use an electric mixer to beat cream cheese with butter until smooth. Beat in remaining vanilla and icing sugar, one spoonful at a time, until smooth. Allow cupcakes to cool completely before spreading on icing.
Per serving (1 cupcake): Calories 210, Fat 11 g (Saturated 3 g, Trans 0.1 g), Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 24 g (Fibre 0 g, Sugars 14 g), Protein 3 g.
20 min
12 servings
$0.77/serving
20 min12 servings$0.77/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Using a basting brush, lightly oil 2 Muffin Makers.
- In a large bowl, whisk milk with vinegar. Whisk in eggs, oil, 2 tsp vanilla, and cupcake mix until well combined.
- Divide batter evenly into pans, filling cavities about 2⁄3 full.
- In 2 batches, microwave on high for 2 1⁄2 min. Rest in pan 5 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven for 15–18 min, or until toothpick comes out clean. Cool in pan 10 min; unmold.
- To make icing, use an electric mixer to beat cream cheese with butter until smooth. Beat in remaining vanilla and icing sugar, one spoonful at a time, until smooth. Allow cupcakes to cool completely before spreading on icing.
Per serving (1 cupcake): Calories 210, Fat 11 g (Saturated 3 g, Trans 0.1 g), Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 24 g (Fibre 0 g, Sugars 14 g), Protein 3 g.
