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Betty Crocker Cookie Cups, Birthday Cake, Rainbow Candy, Variety Pack
Betty Crocker Cookie Cups, Birthday Cake, Rainbow Candy, Variety Pack
6 each
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About
Details
Birthday cake w/topping; 140 calories per 1 serving. Rainbow candy w/topping; 130 calories per 1 serving. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. 24 Cups. 12 Birthday cake cups. 12 Rainbow candy cups. This kit includes sugar cookie mix + white frosting + sprinkles + paper baking cups. You will need: butter & muffin tin. This kit includes rainbow candy cookie mix + fudge filling + rainbow candy + paper baking cups. You will need: butter & muffin tin. The Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. To find out more about the Red Spoon Promise and this product visit us at www.BettyCrocker.com 1-800-446-1898. Ask.GeneralMills.com. how2recycle.info. www.BettyCrocker.com how2recycle.info.
Ingredients
Birthday Cake Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (Palm, Palm Kernel), Corn Starch, Corn Syrup, Water, Contains 2% or Less of Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Dextrin, Monoglycerides, Polysorbate 60, Soy Lecithin, Natural and Artificial Flavor, Potassium Sorbate (Preservative), Confectioner's Glaze, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Color (Yellow Lakes 5 & 6, Red Lake 40, Blue Lake 1, Reds 3 & 40, Blue 1, Yellows 5 & 6), Carnauba Wax, Nonfat Milk, Egg White, Citric Acid. Rainbow Candy Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Candy Pieces (Dark Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla], Sugar, Artificial Color [Yellow Lakes 5 & 6, Red Lake 40, Blue Lakes 1 & 2, Yellow 6], Gum Arabic, Corn Syrup, Confectioner's Glaze [Shellac, Carnauba Wax, Beeswax]), Nonfat Milk, High Fructose Corn Syrup, Water, Hydrogenated Palm Kernel Oil, Palm Oil, Contains 2% or Less of: Cocoa, Corn Starch, Corn Syrup, Buttermilk, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Whey, Butter, Cocoa Processed with Alkali, Sodium Alginate, Natural and Artificial Flavor, Mono and Diglycerides, Potassium Sorbate (Preservative), Egg White, Color Added.
Directions
Cookie Cups Preparation: Birthday cake. (1) Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. (2) Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten. (3) Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well. Caution: Pan and cookie will be hot. Cool completely. (4) Squeeze Frosting pouch 15 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons frosting into each cookie cup; spread. (5) Top with Rainbow Sprinkles. Store in airtight container. High Altitude (3500-6500 ft): Bake 13 minutes. Rainbow Candy: (1) Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place Fudge pouch in bowl of hot water (do not microwave pouch); set aside. (2) Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten. (3) Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well. Caution: Pan and cookie will be hat. Cool completely. (4) Squeeze fudge pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each cookie cup; spread. (5) Top with Rainbow Candy. Store in airtight container. High Altitude (3500-6500 ft) Bake 13 minutes. You will need: For Birthday cake. For rainbow candy. 1/3 Cup Butter, Margarine or Spread, (using spread, use one that has more than 50% vegetable oil) Melted. 1 Tablespoon water.
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Warnings
Birthday Cake: Contains wheat, milk, soy and egg ingredients. Rainbow Candy: Contains wheat, soy, milk and egg ingredients., Do not eat raw cookie dough.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 3g4%
- Saturated Fat 1g5%
- Cholesterol 0mg0%
- Sodium 80mg3%
- Total Carbohydrate 26g9%
- Dietary Fiber 0g0%
- Sugars 16g
- Protein 1g
Details
Birthday cake w/topping; 140 calories per 1 serving. Rainbow candy w/topping; 130 calories per 1 serving. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. 24 Cups. 12 Birthday cake cups. 12 Rainbow candy cups. This kit includes sugar cookie mix + white frosting + sprinkles + paper baking cups. You will need: butter & muffin tin. This kit includes rainbow candy cookie mix + fudge filling + rainbow candy + paper baking cups. You will need: butter & muffin tin. The Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. To find out more about the Red Spoon Promise and this product visit us at www.BettyCrocker.com 1-800-446-1898. Ask.GeneralMills.com. how2recycle.info. www.BettyCrocker.com how2recycle.info.
Ingredients
Birthday Cake Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (Palm, Palm Kernel), Corn Starch, Corn Syrup, Water, Contains 2% or Less of Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Dextrin, Monoglycerides, Polysorbate 60, Soy Lecithin, Natural and Artificial Flavor, Potassium Sorbate (Preservative), Confectioner's Glaze, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Color (Yellow Lakes 5 & 6, Red Lake 40, Blue Lake 1, Reds 3 & 40, Blue 1, Yellows 5 & 6), Carnauba Wax, Nonfat Milk, Egg White, Citric Acid. Rainbow Candy Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Candy Pieces (Dark Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla], Sugar, Artificial Color [Yellow Lakes 5 & 6, Red Lake 40, Blue Lakes 1 & 2, Yellow 6], Gum Arabic, Corn Syrup, Confectioner's Glaze [Shellac, Carnauba Wax, Beeswax]), Nonfat Milk, High Fructose Corn Syrup, Water, Hydrogenated Palm Kernel Oil, Palm Oil, Contains 2% or Less of: Cocoa, Corn Starch, Corn Syrup, Buttermilk, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Whey, Butter, Cocoa Processed with Alkali, Sodium Alginate, Natural and Artificial Flavor, Mono and Diglycerides, Potassium Sorbate (Preservative), Egg White, Color Added.
Directions
Cookie Cups Preparation: Birthday cake. (1) Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. (2) Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten. (3) Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well. Caution: Pan and cookie will be hot. Cool completely. (4) Squeeze Frosting pouch 15 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons frosting into each cookie cup; spread. (5) Top with Rainbow Sprinkles. Store in airtight container. High Altitude (3500-6500 ft): Bake 13 minutes. Rainbow Candy: (1) Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place Fudge pouch in bowl of hot water (do not microwave pouch); set aside. (2) Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten. (3) Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well. Caution: Pan and cookie will be hat. Cool completely. (4) Squeeze fudge pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each cookie cup; spread. (5) Top with Rainbow Candy. Store in airtight container. High Altitude (3500-6500 ft) Bake 13 minutes. You will need: For Birthday cake. For rainbow candy. 1/3 Cup Butter, Margarine or Spread, (using spread, use one that has more than 50% vegetable oil) Melted. 1 Tablespoon water.
To open lift this tab. To close insert tab here.
Warnings
Birthday Cake: Contains wheat, milk, soy and egg ingredients. Rainbow Candy: Contains wheat, soy, milk and egg ingredients., Do not eat raw cookie dough.
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