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Details
Kit Includes: Mini Reese's pieces candies, chocolate mix, paper baking cups, green frosting. 12 Makes.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Mini Reese’s Pieces Candies (Sugar, Partially Defatted Peanuts, Hydrogenated Vegetable Oil [Palm Kernel and Soybean], Corn Syrup, Dextrose, Palm Kernel Oil, Artificial Color [Yellow 5 Lake, Yellow 6 Lake, Red 40 Lake1 Blue 1 Lake], Salt, Soy Lecithin, Resinous Glaze, Carnauba Wax, Artificial Flavor, Milk), Corn Syrup, Palm Oil, Corn Starch, Cocoa Processed with Alkali, Water, Contains 2% or Less of: Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Carob Powder, Monoglycerides, Propylene Glycol Mono and Diesters, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Polysorbate 60, Xanthan Gum, Cellulose Gum, Potassium Sorbate (Preservative), Natural and Artificial Flavor, Sodium Acid Pyrophosphate, Color (Yellow 5, Blue 1), Citric Acid.
Directions
You will Need: Do not eat raw cupcake batter. 1/2 cup water + 3 tablespoons vegetable oil + 3 eggs. 1. Heat: Heat oven to 350 degrees F or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. 2. Stir: Stir Cupcake Mix, water, oil and eggs in large bowl vigorously by hand 2 minutes. Divide batter among muffin cups (about 3 tablespoons each). 3Bake: Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove from pan. Cool completely before frosting. 4. Cut: Cut a hole about 1-1/4 in diameter and about 1 deep into the center of each cupcake, gently lift out the center. Cut tip off each piece that was removed to create a lid; set aside. 5. Fill: Fill each hole with about 10 Mini Reese’s Pieces candies. Top each cupcake with Lid and gently press down. 6 Squeeze: Squeeze Frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of frosting pouch. Squeeze about 2 teaspoons frosting on each cupcakes, spread. Store LooseLy covered. Betty’s Tip: After frosting cupcake, immediately decorate with remaining mini Reese’s Pieces and your favorite sprinkles. High Altitude (3500-6500 ft): Bake 14-17 minutes.
Warnings
Contains wheat, peanut, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 260
- Total Fat 6g8%
- Saturated Fat 4g20%
- Cholesterol 0mg0%
- Sodium 370mg16%
- Total Carbohydrate 50g18%
- Dietary Fiber 1g4%
- Sugars 31g
- Protein 3g
Details
Kit Includes: Mini Reese's pieces candies, chocolate mix, paper baking cups, green frosting. 12 Makes.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Mini Reese’s Pieces Candies (Sugar, Partially Defatted Peanuts, Hydrogenated Vegetable Oil [Palm Kernel and Soybean], Corn Syrup, Dextrose, Palm Kernel Oil, Artificial Color [Yellow 5 Lake, Yellow 6 Lake, Red 40 Lake1 Blue 1 Lake], Salt, Soy Lecithin, Resinous Glaze, Carnauba Wax, Artificial Flavor, Milk), Corn Syrup, Palm Oil, Corn Starch, Cocoa Processed with Alkali, Water, Contains 2% or Less of: Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Carob Powder, Monoglycerides, Propylene Glycol Mono and Diesters, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Polysorbate 60, Xanthan Gum, Cellulose Gum, Potassium Sorbate (Preservative), Natural and Artificial Flavor, Sodium Acid Pyrophosphate, Color (Yellow 5, Blue 1), Citric Acid.
Directions
You will Need: Do not eat raw cupcake batter. 1/2 cup water + 3 tablespoons vegetable oil + 3 eggs. 1. Heat: Heat oven to 350 degrees F or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. 2. Stir: Stir Cupcake Mix, water, oil and eggs in large bowl vigorously by hand 2 minutes. Divide batter among muffin cups (about 3 tablespoons each). 3Bake: Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove from pan. Cool completely before frosting. 4. Cut: Cut a hole about 1-1/4 in diameter and about 1 deep into the center of each cupcake, gently lift out the center. Cut tip off each piece that was removed to create a lid; set aside. 5. Fill: Fill each hole with about 10 Mini Reese’s Pieces candies. Top each cupcake with Lid and gently press down. 6 Squeeze: Squeeze Frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of frosting pouch. Squeeze about 2 teaspoons frosting on each cupcakes, spread. Store LooseLy covered. Betty’s Tip: After frosting cupcake, immediately decorate with remaining mini Reese’s Pieces and your favorite sprinkles. High Altitude (3500-6500 ft): Bake 14-17 minutes.
Warnings
Contains wheat, peanut, milk and soy ingredients.
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