Traditional Southern-style red velvet cupcake topped with classic cream cheese icing and chocolate curls

Pack/Cut Size

4×8 PK (32 Ct)

Weight

3.14 oz

Ideas for Serving

• Cupcake Sundae: Remove cupcake paper and cut in half horizontally, just below the “top” of the cupcake. Sandwich the two sides with a scoop of your favorite ice cream, drizzle with chocolate or fruit sauce, and top with whipped cream and a maraschino cherry.
• Cupcake Milkshake: Remove cupcake from paper and cut into quarters vertically. Set aside 1 of the quarters. Blend the remaining 3 quarters with your choice of ice cream and milk. Blend until smooth. Pour into a tall glass and top with whipped cream. Crumble the quarter cupcake set aside on top.

Storage and Handling

• Store in freezer at 0°F or below for up to 9 months.
• Thaw in refrigerator at 36-41°F, keeping product coveted to prevent dryness.
• Once thawed, cupcakes have an ambient and refrigerated shelf life of 5 days.

Shelf Life

Frozen - 9 months

Ambient - 5 days

Ingredients

Sugar, Corn Oil, Powdered Sugar, Wheat Flour, Malted Barley Flour, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Stabilizers [Carob Bean, Xanthan, Guar Gums]), Whole Eggs, Butter. Contains 2% or less of the following: Nonfat Milk, Invert Sugar, Chocolate, Cocoa Butter, Hydrolyzed Soy Protein, , Organic Sunflower Oil, Palm Oil, Canola Oil, Soybean Oil, Baking Soda, Cocoa Beans, Vinegar, Salt, Baking Powder, Dextrose, Soy Lecithin (Emulsifier), Benzoic Acid [Preservative], Propylene Glycol (Preservative), Carmine (Color), Annatto (Color), Caramel Color (E150d), Beta Carotene (Color), Natural and Artificial Flavors.

Contains

Contains Egg, Milk, Soy and Wheat Allergens.