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About
Details
Naturally and artificially flavored. Since 1984. Makes 12 cupcakes. Per 1/12 Package: 130 calories; 2 g sat fat (5% DV); 240 mg sodium (10% DV); 15 g sugars. See nutrition facts for as prepared information. Frosting not included. 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. www.BettyCrocker.com. Carbohydrate Choices: 1-1/2. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. how2recycle.info. 100% recycled paperboard.
Ingredients
Milk Chocolate Flavored Filling (sweetened Condensed Skim Milk [skim Milk, Sugar, Corn Syrup], Sugar, Water, Dextrose, Hydrogenated Palm Kernel Oil, Cocoa Processed With Alkali, Butter [cream, Salt], Modified Potato Starch, Artificial Flavor, Cocoa, Cellulose Gel, Hydrogenated Cottonseed Oil, Salt, Color Added, Datem, Natural Flavor, Potassium Sorbate (preservative), Xanthan Gum, Baking Soda), Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed With Alkali, Corn Syrup, Modified Corn Starch, Palm Oil. Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Corn Starch, Locust Bean Gum, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Nonfat Milk, Distilled Monoglycerides, Calcium Acetate, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Dextrose, Artificial Flavor.
Directions
Includes: cupcake mix; filling. You will need: 3/4 cup water + 1/3 cup vegetable oil + 2 eggs + 12 paper baking cups. Do not eat raw cupcake batter. 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. Beat Cupcake Mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Fill each cup 1/3 full with batter (about 1 rounded tablespoon each), covering bottom completely. Reserve remaining batter. Squeeze Chocolate Filling pouch 20 times. Cut 1/4-inch tip off corner of pouch. Squeeze small amount of filling into center of each cup, using all filling. (Filling should not touch sides of cups). Spoon reserved batter over filling in each cup (about 3 tablespoons each), covering filling completely. 4. Bake 24 to 29 minutes or until surface appears dry. Caution: Filling is hot. Cool 20 minutes; carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): Bake 23-28 min.
Warnings
Contains wheat and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 2.5g3%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 240mg10%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 2g
Details
Naturally and artificially flavored. Since 1984. Makes 12 cupcakes. Per 1/12 Package: 130 calories; 2 g sat fat (5% DV); 240 mg sodium (10% DV); 15 g sugars. See nutrition facts for as prepared information. Frosting not included. 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. www.BettyCrocker.com. Carbohydrate Choices: 1-1/2. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. how2recycle.info. 100% recycled paperboard.
Ingredients
Milk Chocolate Flavored Filling (sweetened Condensed Skim Milk [skim Milk, Sugar, Corn Syrup], Sugar, Water, Dextrose, Hydrogenated Palm Kernel Oil, Cocoa Processed With Alkali, Butter [cream, Salt], Modified Potato Starch, Artificial Flavor, Cocoa, Cellulose Gel, Hydrogenated Cottonseed Oil, Salt, Color Added, Datem, Natural Flavor, Potassium Sorbate (preservative), Xanthan Gum, Baking Soda), Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed With Alkali, Corn Syrup, Modified Corn Starch, Palm Oil. Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Corn Starch, Locust Bean Gum, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Nonfat Milk, Distilled Monoglycerides, Calcium Acetate, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Dextrose, Artificial Flavor.
Directions
Includes: cupcake mix; filling. You will need: 3/4 cup water + 1/3 cup vegetable oil + 2 eggs + 12 paper baking cups. Do not eat raw cupcake batter. 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. Beat Cupcake Mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Fill each cup 1/3 full with batter (about 1 rounded tablespoon each), covering bottom completely. Reserve remaining batter. Squeeze Chocolate Filling pouch 20 times. Cut 1/4-inch tip off corner of pouch. Squeeze small amount of filling into center of each cup, using all filling. (Filling should not touch sides of cups). Spoon reserved batter over filling in each cup (about 3 tablespoons each), covering filling completely. 4. Bake 24 to 29 minutes or until surface appears dry. Caution: Filling is hot. Cool 20 minutes; carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): Bake 23-28 min.
Warnings
Contains wheat and milk ingredients.
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