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Details
Limited edition. Artificially flavored. Per 1/2 Package: 130 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 16 g sugars. See nutrition facts for as prepared information. Try with watermelon frosting. Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898. Mon. to Fri. 7:30 am to 5:30 pm CT. www.BettyCrocker.com. For great baking ideas visit: bettycrocker.com/cakes. Carbohydrate Choices: 2. 100% recycled paperboard.
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Corn Starch, Corn Starch, Partially Hydrogenated Soybean And/or Cottonseed Oil, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Corn Cereal, Palm Oil, Gum Arabic, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Cocoa Processed With Alkali, Artificial Flavor, Color (red 40, Blue 1, Yellow 5).
Directions
You Will Need: Do not eat raw cupcake batter. 1 cup water; 1/2 cup vegetable oil; 3 eggs. 1. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Place paper baking cups in 24 regular-size muffin cups, or grease bottom of muffin cups with cooking spray or shortening. 2. Beat Cupcake Mix, water, oil and eggs in a large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Divide batter among cups (about 3 tablespoons each). Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before frosting. For cake, heat oven to 350 degrees F for shiny and glass or 325 degrees F for dark or nonstick. Grease bottom of 13 inch x 9 inch pan or bottom and sides of all other pans. Make batter as directed above. Bake 13 inch x 9 inch. 28 to 33 min, 8 inch round 28 to 33 min, 9 inch round 24 to 29 min, 12-cup fluted tube 38 to 43 min. High Altitude (3500 to 6500 ft): Make 30 cupcakes. Bake 8 inch rounds 30 to 35 min. For all fluted pans, heat oven to 325 degrees F; grease and flour fluted pan.
Warnings
Contains wheat; May contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 1g1%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 260mg11%
- Total Carbohydrate 30g11%
- Dietary Fiber 0g0%
- Sugars 16g
- Protein 1g
Details
Limited edition. Artificially flavored. Per 1/2 Package: 130 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 16 g sugars. See nutrition facts for as prepared information. Try with watermelon frosting. Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898. Mon. to Fri. 7:30 am to 5:30 pm CT. www.BettyCrocker.com. For great baking ideas visit: bettycrocker.com/cakes. Carbohydrate Choices: 2. 100% recycled paperboard.
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Corn Starch, Corn Starch, Partially Hydrogenated Soybean And/or Cottonseed Oil, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Corn Cereal, Palm Oil, Gum Arabic, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Cocoa Processed With Alkali, Artificial Flavor, Color (red 40, Blue 1, Yellow 5).
Directions
You Will Need: Do not eat raw cupcake batter. 1 cup water; 1/2 cup vegetable oil; 3 eggs. 1. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Place paper baking cups in 24 regular-size muffin cups, or grease bottom of muffin cups with cooking spray or shortening. 2. Beat Cupcake Mix, water, oil and eggs in a large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Divide batter among cups (about 3 tablespoons each). Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before frosting. For cake, heat oven to 350 degrees F for shiny and glass or 325 degrees F for dark or nonstick. Grease bottom of 13 inch x 9 inch pan or bottom and sides of all other pans. Make batter as directed above. Bake 13 inch x 9 inch. 28 to 33 min, 8 inch round 28 to 33 min, 9 inch round 24 to 29 min, 12-cup fluted tube 38 to 43 min. High Altitude (3500 to 6500 ft): Make 30 cupcakes. Bake 8 inch rounds 30 to 35 min. For all fluted pans, heat oven to 325 degrees F; grease and flour fluted pan.
Warnings
Contains wheat; May contain milk ingredients.
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