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About
Details
Enjoy Fall's sweet, rich flavors with these Duncan Hines cupcakes.
Ingredients
Cake Mix (Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Dextrose, Vegetable Oil Shortening (Palm Oil), Dried Apples, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Soybean Oil, Apple Flavor (Sugar, Vegetable Oil [Palm, Palm Kernel], Wheat Flour, Malic Acid, Sodium Citrate, Natural And Artificial Flavors, Soy Lecithin, Yellow 5 Lake). Contains 2% Or Less of Each of: Wheat Starch, Emulsifier (Propylene Esters, Mono and Digylcerides, Sodium Stearoyl Lactylate), Salt, Cellulose Gum, Artificial Flavor (Caramel Color), Xanthan Gum, Caramel Color)Frosting Mix (Powdered Sugar [Sugar, Corn Starch], Caramel Color, Maltodextrin, Natural And Artificial Flavor
Directions
You Will Need: Cupcake Pouch, 2 Eggs, 1/2 Cup Water, 1/4 Cup OilCupcake Instructions1 PrepPreheat oven to 350degF.Line muffin pan with baking cups.2 MixEmpty contents of large pouch into a large bowl.Blend cake mix, eggs, water and oil in a large bowl at low speed until moistened (about 30 seconds).Scrape contents of bowl.Beat at medium speed for 2 minutes.Spoon batter evenly into the 12 baking cups (about 1/2 full).3 BakeBake in center of oven at 350degF for 18-23 minutes. Cupcakes are done when toothpick inserted in center comes out free of crumbs.Cool cupcakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. Single 9-inch round cake: Preheat oven to 350degF. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Mix as directed above. Bake at 350degF for 25-30 minutes.High Altitude (over 3,500 ft): Cupcakes: Preheat oven to 350degF. Mix as directed above. Bake at 350degF for 18-23 minutes. Single 9-inch round cake: Preheat oven to 350degF. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Mix as directed above. Bake at 350degF for 30-35 minutes. You Will Need: Frosting Pouch, 2 teaspoons Water, 8 Tablespoons Butter (softened) Frosting Instructions 1 MixMix softened butter with electric mixer on high for 1 minute or until light and fluffy. Scrape.Slowly add frosting mix to butter while mixing on low speed for an additional 1 minute. Scrape.Add water.Start mixing on low. As frosting starts to come together, gradually increase speed to high. This step may take up to 3 minutes.Mix on high for an additional 3 minutes.2 DecorateFill provided pastry bag with frosting (place bag in tall glass to make filling with frosting easier).Cut about 1/2-inch from the tip of the pastry bag.Insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with about 1 tablespoon of frosting.Slowly remove pastry bag and swirl about 1 tablespoon of frosting on top.
Warnings
CONTAINS WHEAT, SOY. MANUFACTURED ON EQUIPMENT THAT ALSO PROCESSES TREE NUTS
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 300
- Total Fat 16g21%
- Saturated Fat 6g30%
- Trans Fat 0g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 1g
- Cholesterol 55mg18%
- Sodium 230mg10%
- Total Carbohydrate 40g15%
- Dietary Fiber 0g0%
- Sugars 31g
- Protein 2g
Details
Enjoy Fall's sweet, rich flavors with these Duncan Hines cupcakes.
Ingredients
Cake Mix (Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Dextrose, Vegetable Oil Shortening (Palm Oil), Dried Apples, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Soybean Oil, Apple Flavor (Sugar, Vegetable Oil [Palm, Palm Kernel], Wheat Flour, Malic Acid, Sodium Citrate, Natural And Artificial Flavors, Soy Lecithin, Yellow 5 Lake). Contains 2% Or Less of Each of: Wheat Starch, Emulsifier (Propylene Esters, Mono and Digylcerides, Sodium Stearoyl Lactylate), Salt, Cellulose Gum, Artificial Flavor (Caramel Color), Xanthan Gum, Caramel Color)Frosting Mix (Powdered Sugar [Sugar, Corn Starch], Caramel Color, Maltodextrin, Natural And Artificial Flavor
Directions
You Will Need: Cupcake Pouch, 2 Eggs, 1/2 Cup Water, 1/4 Cup OilCupcake Instructions1 PrepPreheat oven to 350degF.Line muffin pan with baking cups.2 MixEmpty contents of large pouch into a large bowl.Blend cake mix, eggs, water and oil in a large bowl at low speed until moistened (about 30 seconds).Scrape contents of bowl.Beat at medium speed for 2 minutes.Spoon batter evenly into the 12 baking cups (about 1/2 full).3 BakeBake in center of oven at 350degF for 18-23 minutes. Cupcakes are done when toothpick inserted in center comes out free of crumbs.Cool cupcakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. Single 9-inch round cake: Preheat oven to 350degF. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Mix as directed above. Bake at 350degF for 25-30 minutes.High Altitude (over 3,500 ft): Cupcakes: Preheat oven to 350degF. Mix as directed above. Bake at 350degF for 18-23 minutes. Single 9-inch round cake: Preheat oven to 350degF. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Mix as directed above. Bake at 350degF for 30-35 minutes. You Will Need: Frosting Pouch, 2 teaspoons Water, 8 Tablespoons Butter (softened) Frosting Instructions 1 MixMix softened butter with electric mixer on high for 1 minute or until light and fluffy. Scrape.Slowly add frosting mix to butter while mixing on low speed for an additional 1 minute. Scrape.Add water.Start mixing on low. As frosting starts to come together, gradually increase speed to high. This step may take up to 3 minutes.Mix on high for an additional 3 minutes.2 DecorateFill provided pastry bag with frosting (place bag in tall glass to make filling with frosting easier).Cut about 1/2-inch from the tip of the pastry bag.Insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with about 1 tablespoon of frosting.Slowly remove pastry bag and swirl about 1 tablespoon of frosting on top.
Warnings
CONTAINS WHEAT, SOY. MANUFACTURED ON EQUIPMENT THAT ALSO PROCESSES TREE NUTS
Common questions
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