Red Velvet Cupcake
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 498 |
| Calories from Fat | 221 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 24.5g | 65 | Tot. Carb. 63.6g | |
| Sat. Fat 10.2g | 51% | Dietary Fiber 0g | 0 |
| Trans Fat 0g | Sugars 43.1g | 33 | |
| Cholesterol 62.3mg | Protein 6.2g | ||
| Sodium 646.1mg | 28 | ||
Ingredients
Red Velvet Cupcake (RED VELVET CAKE MIX (Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Soybean Oil, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Egg Yolk With Sodium Silicoaluminate, Modified Tapioca Starch, Dextrose, Cocoa Processed With Alkali, Natural and Artificial Flavor, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Sorbitan Monostearate, Nonfat Milk, Dicalcium Phosphate, Tetrasodium Pyrophosphate, Xanthan Gum, Polysorbate 60, Mono and Diglycerides, Calcium Acetate, Guar Gum, Red 40, Cellulose Gum, Soy Flour.), Water, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil)), Cream Cheese Icing (Cream Cheese (Pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. ), Powdered Sugar (Organic Sugar, Organic Tapioca Starch), Unsalted Butter (Pasteurized Cream, Natural Flavorings.), Imitation Vanilla Extract (Water, Caramel Color, Vanillin, Ethyl Vanillin, And 0.1% Potassium Sorbate.))
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.