Cookies & Cream Cupcakes

Description

Cookies & Cream Cupcakes topped with Buttercream and 1/2 an Oreo or 2 mini Oreos depending on stock availability.

Please note that the colour of the cupcake wrapper may differ.

These cupcakes should be eaten within 2 days for maximum quality. They should be kept in an airtight container. You can also freeze these cupcakes if they are in an airtight container. The Food Standards Agency recommends that food should not be frozen for longer than 3 months to preserve quality. If frozen, they should be defrosted fully before consumption, and eaten on the same day.

Allergens:

• Eggs
• Dairy (Milk)
• Gluten (wheat)
• Soya
• Made in a kitchen that handles traces of all allergens. Please see the T&C’s for more information.

Ingredients:

Stork [Vegetable Oils (Rapeseed, Palm^1, Sunflower in Varying Proportions), Water, Salt (1.4%), Emulsifiers (Sunflower Lecithin, Mono- and Diglycerides of Fatty Acids), Acid (Citric Acid), Flavourings, Colours (Carotenes), Vitamins (A,D), 1^Stork is committed to sustainable Palm Oil], Caster Sugar, Eggs, Self-Raising Flour [Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Raising Agents (Calcium Phosphate, Sodium Carbonates)], Vanilla [Sugar, Water, Vanilla extract, Vanilla seeds, Thickener (tragacanth)], Butter [Butter (Milk), Minimum 80% Milk Fat content], Icing Sugar [Icing Sugar, Anti-Caking Agent: Tricalcium Phosphate], Semi-Skimmed Milk, Baking Powder [Raising Agents (Diphosphates, Sodium Carbonates), Rice Flour], Oreos [Wheat Flour, Sugar, Palm Oil, Rapeseed Oil, Fat-Reduced Cocoa Powder 4,5 %, Wheat Starch, Glucose-Fructose Syrup, Raising Agents (Potassium Carbonates, Ammonium Carbonates, Sodium Carbonates), Salt, Emulsifiers (Soya Lecithin, Sunflower Lecithin), Flavouring]