Skip to main content

Iced Red Velvet Cupcakes (Case)

(No reviews yet) Write a Review

32 Count

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