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About
Ingredients
Frosting (sugar, Palm Oil, Water, High Maltose Corn Syrup, Corn Starch, Canola Oil, Salt, Distilled Monoglycerides, Color [red 40, Red 3, Blue 1 And Other Color Added], Polysorbate 60, Potassium Sorbate [preservative], Natural And Artificial Flavor, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Propylene Glycol, Citric Acid), Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid). Contains 2% Or Less Of: Palm Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Corn Starch, Dextrose, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Corn Syrup, Corn Cereal, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Color (red 3, Yellow 5, Blue 1, Red 40).
Directions
You Will Need:1/3 cup water3 tablespoons vegetable oil2 eggs1. Heat oven to 375degF for shiny metal pan or 350degF for dark or nonstick pan. Place paper baking cups in 12 regular-size muffin cups, or grease bottom only of muffin cups.2. Mix Cupcake Mix, water, oil and eggs in medium bowl with mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. (Or stir vigorously by hand 2 minutes.)3. Divide batter among cups (about 1/4 cup each). Bake 13 to 18 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 350degF for shiny and glass pan or 325degF for dark or nonstick pan. Grease bottom of pan. Make batter as directed above; pour into pan. Bake 8" x 8" 24–29 min, 9" x 9" 20–25 min, 11" x 7" 18–23 min.High Altitude (3500–6500): Stir 3 tablespoons of all-purpose flour into dry cupcake mix. Make 18 cupcakes; bake 11–16 minutes. No change to bake time for cake.
Warnings
Contains wheat; May contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 4g5%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 180mg8%
- Total Carbohydrate 29g11%
- Dietary Fiber 0g0%
- Sugars 20g
- Protein 0g
Ingredients
Frosting (sugar, Palm Oil, Water, High Maltose Corn Syrup, Corn Starch, Canola Oil, Salt, Distilled Monoglycerides, Color [red 40, Red 3, Blue 1 And Other Color Added], Polysorbate 60, Potassium Sorbate [preservative], Natural And Artificial Flavor, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Propylene Glycol, Citric Acid), Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid). Contains 2% Or Less Of: Palm Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Corn Starch, Dextrose, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Corn Syrup, Corn Cereal, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Color (red 3, Yellow 5, Blue 1, Red 40).
Directions
You Will Need:1/3 cup water3 tablespoons vegetable oil2 eggs1. Heat oven to 375degF for shiny metal pan or 350degF for dark or nonstick pan. Place paper baking cups in 12 regular-size muffin cups, or grease bottom only of muffin cups.2. Mix Cupcake Mix, water, oil and eggs in medium bowl with mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. (Or stir vigorously by hand 2 minutes.)3. Divide batter among cups (about 1/4 cup each). Bake 13 to 18 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 350degF for shiny and glass pan or 325degF for dark or nonstick pan. Grease bottom of pan. Make batter as directed above; pour into pan. Bake 8" x 8" 24–29 min, 9" x 9" 20–25 min, 11" x 7" 18–23 min.High Altitude (3500–6500): Stir 3 tablespoons of all-purpose flour into dry cupcake mix. Make 18 cupcakes; bake 11–16 minutes. No change to bake time for cake.
Warnings
Contains wheat; May contain milk ingredients.
Common questions
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