Iced Red Velvet Cup Cake (16 Count)

(1 review) Write a Review

We fill our classic cake of the south, with a creamy chocolate truffle and swirl it with cream cheese buttermilk frosting. Topped with a nonpareil-covered chocolate.

Ingredients: Sugar, Enriched Wheat Flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], Butter, White Confection [sugar, palm kernel & palm oil, whey, nonfat milk, soya lecithin, vanilla], Fondant [sugar, glucose syrup, water], Buttermilk, Soybean Oil, Water, Eggs, Cream Cheese [milk, cream, salt, cheese cultures], Nonpareils [sugar, unsweetened chocolate, cocoa butter, corn starch, soy lecithin, vanillin, confectioner's glaze, carnuba wax], Chocolate [sugar, unsweetened chocolate (processed with alkali), cocoa butter, milk fat, soy lecithin, vanilla], Palm Oil, Cream, Buttermilk Solids [whey solids, buttermilk powder], Evaporated Milk [milk, vitamin D3], Vinegar, Corn Starch, Cocoa [processed with alkali], Salt, Natural Madagascar Vanilla, Baking Soda, Baking Powder  [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate], Coffee, Carmine.
Contains: Egg, Milk, Soy, Wheat.

Defrosting/Handling Tips
While Cupcakes Are Still Frozen Remove From the FoilPan.Defrost Under
Refrigeration For Up To 4 Hours Or At Room Temperature For 1 Hour

Shelf Life
Frozen: 18 Months

Refrigerated: 5 Days
(Covered)Ambient: 3 Days

1 Review Hide Reviews Show Reviews

  • Posted by Amy Lyons on Jul 22nd 2020

    My fiance' had one of these at his work yesterday and told me that he had the BEST cupcake he has ever had! He couldn't stop talking about it! He found out today where they came from, so here I am on this site. Haha! We will be ordering soon!!!