Vanilla cupcake topped with Tahitian vanilla bean icing and white chocolate curls

Pack/Cut Size

4×8 PK (32 Ct)

Weight

2.83 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

Powdered Sugar, Sugar, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Stabilizers [Carob Bean, Xanthan, Guar Gums]), Whole Eggs, Corn Oil, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Butter, Soybean Oil, White Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Nonfat Dry Milk, Milkfat, Soy Lecithin [As Emulsifier], Natural Vanilla Extract]). Contains 2% or less of the following: Invert Sugar, Soy Flour, Corn Starch, Vital Wheat Gluten, Baking Soda, Salt, Natural and Artificial Flavors, Vanilla Beans.

Contains

Contains Egg, Milk, Soy and Wheat Allergens.