Red Velvet Cake & Cupcake Mix

• Simple Preparation with Easy Vegan Option
• Moist & Tender Texture with Classic Flavor & Color
• Perfect for Making Cakes, Cupcakes, Cake Pops, Desserts
• Free of the Top 9 Food Allergens (Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame)

OliveNation Red Velvet Cake & Cupcake Mix can be used for cakes, cupcakes, or muffins and is free of the top 9 food allergens. This versatile gluten free baking mix requires only eggs, oil, and milk to prepare and offers easy substitutions for a vegan prep option. This gluten free red velvet cake & cupcake mix makes it easy to create delicious, moist and tender baked treats and desserts for special diets. The simple allergy friendly mix is easy to scale for home or professional bakers looking for gluten free and vegan dessert and snack options.

Frosting mix not included.

Ingredients: Gluten Free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Cane Sugar, Brown Sugar, Beetroot, Baking Powder (Sodium Acid Pyrophosphate, Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate), Vanilla Bean, Cocoa, Salt, Baking Soda.

BASIC PREPARATION: For 12 Standard Size Cupcakes / 36 Mini Cupcakes / (1) 8" or 9" Cake Pan:

• 6 oz. Red Velvet Cake Mix
• 4 TBSP flavorless oil of choice
• 1/2 cup milk of choice (for VEGAN option, use 3/4 cup vegan-friendly milk or milk replacer)
• 2 eggs, large (for VEGAN option, omit)

DIRECTIONS:

1. Add oil, eggs (if using), and milk of choice to 6 oz. of Red Velvet Cake Mix.
2. Mix on low 2 minutes, scraping down sides of bowl after 1 minute.
3. Scoop into desired pan.
4. Bake in pre-heated 325°F oven according to pan size:
   • Standard cupcakes: 16-20 minutes.
   • Mini cupcakes: 7-12 minutes.
   • (1) 8" or 9" cake layer: 30-45 minutes.
5. Bake until toothpick or pick shows little to no crumbs after inserting. Overbaking will yield dry texture.
6. Cool completely before (optional) frosting or decorating.