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Duff Goldman Cupcake Mix, Premium, Unicorn Cakes, Box
Duff Goldman Cupcake Mix, Premium, Unicorn Cakes, Box
19.5 oz
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About
Details
Duff Goldman Cupcake Mix, Premium, Unicorn Cakes, Box Feed your inner unicorn! Makes 20-24 cupcakes. Duff Goldman is a chef, artist, entrepreneur, bestselling author and TV personality. His first foray into television was on the Food Network show Ace of Cakes, which took place in his famed Baltimore bakery, Charm City Cakes. He is currently a judge on Food Network's Holiday Baking Championship and Spring Baking Championship and co-hosts and judges Kids Baking Championship. Duff has also expanded his baking empire to include Charm City Cakes West and Duff's Cake Mix. Everything he does is inspired by his passion to facilitate creativity in people of all ages! The unicorn, a mythological one-horned animal, is believed to have mystical powers to rule through harmony and cooperation. Written accounts date back as far as history goes, and the use of Unicorn's imagery was seen as a symbol of power, purity and healing. Today, these creatures are associated with rainbows and clouds, things dreams are made of, magical dust and cotton candy smiles.
Ingredients
Cake Mix Ingredients: Sugar, Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin Citric [preservative]), Modified Corn Starch, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following Salt, Dextrose, Artificial Flavor, Xanthan Gum. Color Ingredients: Pink: Water, Sugar, Propylene Glycol, Red 3, Modified Corn Starch, Xanthan Gum, Preserved With Potassium Sorbate And Sodium Benzoate. Yellow: Water, Sugar, Yellow 5, Modified Corn Starch, Xanthan Gum, Preserved With Potassium Sorbate And Sodium Benzoate. Blue: Water, Sugar, Propylene Glycol, Blue 1, Modified Corn Starch, Xanthan Gum, Red 3, Preserved With Potassium Sorbate And Sodium Benzoate. Sanding Sugar Ingredients: Sugar, Confectioner's Glaze, Carnauba Wax, Red 3, Yellow 6, Blue 1, Blue 2.
Directions
What You Will Need: 1-1/3 cups water; 2 tbsp. oil; 3 egg whites (no yolks). First: Preheat oven to 350 degrees F (180 degrees C). Insert cupcake liners into a cupcake or muffin pan. Mix: In a large bowl, combine cake mix, 1-1/3 cups water, 2 tbsp. oil, and 3 large egg whites (no yolks) until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Color: Divide the batter evenly into 4 small bowls or cups. Using a pair of scissors, carefully clip a tiny corner from each color packet and tint the bowls of batter as follows: Pink: 1 drop; Yellow: 2 drops; Blue: 1 drop; Purple: 1 drop of blue plus 1 drop of pink. Mix thoroughly. Add more color gel drops to the cupcake batter to get brighter colors. Optional: Save any remaining color to add to frosting as shown (not included). Scoop: Scoop a tablespoon of purple batter into a cupcake liner, followed by a tablespoon of blue batter, and then a tablespoon of yellow batter, then a tablespoon of pink batter. Alternate colors until the liner is about half to two-thirds full. Makes 20-24 cupcakes, depending upon how full the liners are. Bake: Bake at 350 degrees F (180 degrees C) for 18-20 minutes (over 3500 ft. altitude: 14-19 minutes), or until a toothpick inserted into the center of a cupcake comes out clean. Frost when completely cooled. Sprinkle: On a baking sheet or covered surface (to avoid spillage), gently and evenly apply the sprinkles to the frosting of each cupcake. Individual results may vary. Variations: For two 8-Inch round pans: Grease and flour 8-inch round pans. Color batter as directed above. Scoop colored batters into each pan using the alternating color method. Bake at 350 degrees F (180 degrees C) for 32-35 minutes (over 3500 ft. altitude: 30-34 minutes). For 9-inch pans, bake for 28-31 minutes (over 3500 ft. altitude: 29-33 minutes). Cool for 10-20 minutes before removing from pans. Frost when layers are completely cool. Add sprinkles. Individual results may vary. For a 13 in x 9 in Pan: Grease and flour 13-inch x 9-inch pan. Color batter as directed above. Scoop colored batters tablespoon by tablespoon into pan using alternating color method until all the batter is used. Bake at 350 degrees F (180 degrees C) for 32-35 minutes (over 3500 ft. altitude: 30-35 minutes). Frost when cake is completely cool. Add sprinkles. Individual results may vary.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, egg, walnut, peanut
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 190
- Total Fat 3.5g4%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 290mg13%
- Total Carbohydrate 39g14%
- Dietary Fiber 0g0%
- Sugars 24g
- Protein 1g
Details
Duff Goldman Cupcake Mix, Premium, Unicorn Cakes, Box Feed your inner unicorn! Makes 20-24 cupcakes. Duff Goldman is a chef, artist, entrepreneur, bestselling author and TV personality. His first foray into television was on the Food Network show Ace of Cakes, which took place in his famed Baltimore bakery, Charm City Cakes. He is currently a judge on Food Network's Holiday Baking Championship and Spring Baking Championship and co-hosts and judges Kids Baking Championship. Duff has also expanded his baking empire to include Charm City Cakes West and Duff's Cake Mix. Everything he does is inspired by his passion to facilitate creativity in people of all ages! The unicorn, a mythological one-horned animal, is believed to have mystical powers to rule through harmony and cooperation. Written accounts date back as far as history goes, and the use of Unicorn's imagery was seen as a symbol of power, purity and healing. Today, these creatures are associated with rainbows and clouds, things dreams are made of, magical dust and cotton candy smiles.
Ingredients
Cake Mix Ingredients: Sugar, Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin Citric [preservative]), Modified Corn Starch, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following Salt, Dextrose, Artificial Flavor, Xanthan Gum. Color Ingredients: Pink: Water, Sugar, Propylene Glycol, Red 3, Modified Corn Starch, Xanthan Gum, Preserved With Potassium Sorbate And Sodium Benzoate. Yellow: Water, Sugar, Yellow 5, Modified Corn Starch, Xanthan Gum, Preserved With Potassium Sorbate And Sodium Benzoate. Blue: Water, Sugar, Propylene Glycol, Blue 1, Modified Corn Starch, Xanthan Gum, Red 3, Preserved With Potassium Sorbate And Sodium Benzoate. Sanding Sugar Ingredients: Sugar, Confectioner's Glaze, Carnauba Wax, Red 3, Yellow 6, Blue 1, Blue 2.
Directions
What You Will Need: 1-1/3 cups water; 2 tbsp. oil; 3 egg whites (no yolks). First: Preheat oven to 350 degrees F (180 degrees C). Insert cupcake liners into a cupcake or muffin pan. Mix: In a large bowl, combine cake mix, 1-1/3 cups water, 2 tbsp. oil, and 3 large egg whites (no yolks) until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Color: Divide the batter evenly into 4 small bowls or cups. Using a pair of scissors, carefully clip a tiny corner from each color packet and tint the bowls of batter as follows: Pink: 1 drop; Yellow: 2 drops; Blue: 1 drop; Purple: 1 drop of blue plus 1 drop of pink. Mix thoroughly. Add more color gel drops to the cupcake batter to get brighter colors. Optional: Save any remaining color to add to frosting as shown (not included). Scoop: Scoop a tablespoon of purple batter into a cupcake liner, followed by a tablespoon of blue batter, and then a tablespoon of yellow batter, then a tablespoon of pink batter. Alternate colors until the liner is about half to two-thirds full. Makes 20-24 cupcakes, depending upon how full the liners are. Bake: Bake at 350 degrees F (180 degrees C) for 18-20 minutes (over 3500 ft. altitude: 14-19 minutes), or until a toothpick inserted into the center of a cupcake comes out clean. Frost when completely cooled. Sprinkle: On a baking sheet or covered surface (to avoid spillage), gently and evenly apply the sprinkles to the frosting of each cupcake. Individual results may vary. Variations: For two 8-Inch round pans: Grease and flour 8-inch round pans. Color batter as directed above. Scoop colored batters into each pan using the alternating color method. Bake at 350 degrees F (180 degrees C) for 32-35 minutes (over 3500 ft. altitude: 30-34 minutes). For 9-inch pans, bake for 28-31 minutes (over 3500 ft. altitude: 29-33 minutes). Cool for 10-20 minutes before removing from pans. Frost when layers are completely cool. Add sprinkles. Individual results may vary. For a 13 in x 9 in Pan: Grease and flour 13-inch x 9-inch pan. Color batter as directed above. Scoop colored batters tablespoon by tablespoon into pan using alternating color method until all the batter is used. Bake at 350 degrees F (180 degrees C) for 32-35 minutes (over 3500 ft. altitude: 30-35 minutes). Frost when cake is completely cool. Add sprinkles. Individual results may vary.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, egg, walnut, peanut
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