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Betty Crocker Orange Sherbet Limited Edition Cupcake Mix
Betty Crocker Orange Sherbet Limited Edition Cupcake Mix
1525 oz
About
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, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Citric Acid, Yellows 5, and, 6.
Directions
You Will Need: 1 cup water, 1/2 cup vegetable oil, 3 eggs. 1. Heat oven to 375F for shiny metal pan or 350F 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. Pour into pan. 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 350F for shiny and glass or 325F for dark or nonstick. Grease bottom of 13" x 9" pan or bottom and sides of all other pans. Make batter as directed above. Bake 13" x 9" 28-33 min., 8" round 28-33 min., 9" round 24-29 min., 12-cup fluted tube 38-43 min. High Altitude (3500-6500 ft): Makes 30 cupcakes. Bake 8" rounds 30-35 min. For all fluted pans, heat oven to 325F; grease and flour fluted pan.
Warnings
Do not eat raw cupcake batter.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 260mg11%
- Total Carbohydrate 30g11%
- Dietary Fiber 0g0%
- Sugars 16g
- Protein 1g
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, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Citric Acid, Yellows 5, and, 6.
Directions
You Will Need: 1 cup water, 1/2 cup vegetable oil, 3 eggs. 1. Heat oven to 375F for shiny metal pan or 350F 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. Pour into pan. 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 350F for shiny and glass or 325F for dark or nonstick. Grease bottom of 13" x 9" pan or bottom and sides of all other pans. Make batter as directed above. Bake 13" x 9" 28-33 min., 8" round 28-33 min., 9" round 24-29 min., 12-cup fluted tube 38-43 min. High Altitude (3500-6500 ft): Makes 30 cupcakes. Bake 8" rounds 30-35 min. For all fluted pans, heat oven to 325F; grease and flour fluted pan.
Warnings
Do not eat raw cupcake batter.
Common questions
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