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About
Details
Makes 12 cupcakes. Naturally and artificially flavored. Per 1/12 Package: 140 calories; 1 g sat fat (5% DV); 230 mg sodium (10% DV); 18 g sugars. See nutrition facts for as prepared information. Frosting not included. Includes: cupcake mix; filling mix. Try frosting with Hershey's Milk Chocolate Flavored Frosting for indulgent flavors! 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. 1-800-446-1898 Mon-Fri 7:30 am-5:30 pm CST. www.BettyCrocker.com. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. how2recycle.info. Carbohydrate Choices: 2.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Reese's Peanut Butter (peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Cocoa Processed With Alkali, Corn Starch, Vegetable Oil (palm Oil And/or Partially Hydrogenated Soybean And/or Cottonseed Oil). Contains 2% Or Less Of: Corn Syrup, Leavening (baking Soda, Sodium Aluminium Phosphate, Monocalcium Phosphate), Modified Corn Starch, Salt, Propylene Glycol Mono And Diesters Of Fatty Acids, Nonfat Milk, Distilled Monoglycerides, Color Added, Dicalcium Phosphate, Locust Bean Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Calcium Acetate, Natural And Artificial Flavor.
Directions
You Will Need: For Cupcake Batter: 2/3 cup water + 1/3 cup vegetable oil + 2 eggs + 12 paper baking cups. For Peanut Butter Filling: 2 tablespoons butter, softened (not melted) + 4 teaspoons milk. Do not eat raw cupcake batter. For Cupcakes: 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups. 2. Stir Cupcake Mix, water, oil and eggs in medium bowl 2 minutes, using whisk or fork, until smooth. Spoon 1/4 cup batter into each cup (about 2/3 full). 3. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before filling, about 30 minutes. Meanwhile, make Peanut Butter Filling. For Peanut Butter Filling: 4. Beat Peanut Butter Mix, softened butter and milk in small bowl on low speed 30 seconds than on medium speed 1 minute scraping bowl occasionally. 5. Spoon filling into pastry bag (place bag in tall glass so filling will be easier). Cut 1/2 inch from tip of pastry bag. 6. Insert tip of pastry bag into top of each cupcake and squeeze small amount of filling (about 1 tablespoon) into center. High Altitude (3500-6500 ft): Makes 15 cupcakes.
Warnings
Contains wheat, peanut and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 2.5g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 2g
Details
Makes 12 cupcakes. Naturally and artificially flavored. Per 1/12 Package: 140 calories; 1 g sat fat (5% DV); 230 mg sodium (10% DV); 18 g sugars. See nutrition facts for as prepared information. Frosting not included. Includes: cupcake mix; filling mix. Try frosting with Hershey's Milk Chocolate Flavored Frosting for indulgent flavors! 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. 1-800-446-1898 Mon-Fri 7:30 am-5:30 pm CST. www.BettyCrocker.com. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. how2recycle.info. Carbohydrate Choices: 2.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Reese's Peanut Butter (peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Cocoa Processed With Alkali, Corn Starch, Vegetable Oil (palm Oil And/or Partially Hydrogenated Soybean And/or Cottonseed Oil). Contains 2% Or Less Of: Corn Syrup, Leavening (baking Soda, Sodium Aluminium Phosphate, Monocalcium Phosphate), Modified Corn Starch, Salt, Propylene Glycol Mono And Diesters Of Fatty Acids, Nonfat Milk, Distilled Monoglycerides, Color Added, Dicalcium Phosphate, Locust Bean Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Calcium Acetate, Natural And Artificial Flavor.
Directions
You Will Need: For Cupcake Batter: 2/3 cup water + 1/3 cup vegetable oil + 2 eggs + 12 paper baking cups. For Peanut Butter Filling: 2 tablespoons butter, softened (not melted) + 4 teaspoons milk. Do not eat raw cupcake batter. For Cupcakes: 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups. 2. Stir Cupcake Mix, water, oil and eggs in medium bowl 2 minutes, using whisk or fork, until smooth. Spoon 1/4 cup batter into each cup (about 2/3 full). 3. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before filling, about 30 minutes. Meanwhile, make Peanut Butter Filling. For Peanut Butter Filling: 4. Beat Peanut Butter Mix, softened butter and milk in small bowl on low speed 30 seconds than on medium speed 1 minute scraping bowl occasionally. 5. Spoon filling into pastry bag (place bag in tall glass so filling will be easier). Cut 1/2 inch from tip of pastry bag. 6. Insert tip of pastry bag into top of each cupcake and squeeze small amount of filling (about 1 tablespoon) into center. High Altitude (3500-6500 ft): Makes 15 cupcakes.
Warnings
Contains wheat, peanut and milk ingredients.
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