You Will Need:
- 1 1/3 Cups Water
- 1/2 Cup Vegetable Oil
- 3 Large Eggs
Pan Size/Bake Time:
- 2 8": 33-36 minutes
- 2 9": 28-31 minutes
- 13 x 9-INCH: 32-35 minutes
- Bundt®: 38-43 minutes
- 24 Cupcakes: 18-21 minutes
- Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly. (Use baking cups for cupcakes).
- Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
- Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Lower Fat Recipe:
Prepare and bake following the directions above except using I cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutesHigh Altitude (over 3,500 ft.):
Heat oven to 350°F. Stir 2 tablespoons flour into mix. Mix as directed above except using 1 1/3 cups plus 1 tablespoon water, 1/3 cup plus 1 tablespoon oil and 3 eggs. Bake at 350°F: two 8-inch pans 26-31 min.; two 9-inch pans 30-35 min.; 13x9-inch pan 33-38 min; Bundt pan 36-46 min; 30 cupcakes 30-35 minutes
Serving Size: 1/12 package (43g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||||
|---|---|---|---|---|---|---|
| Mix | %DV | Baked | %DV | Lowfat | %DV | |
| Calories: | 180 | 290 | 210 | |||
| Calories from Fat | 30 | 140 | 50 | |||
| Total Fat: | 3.5g | 5% | 15g | 23% | 6g | 9% |
| Saturated Fat | 1.5g | 8% | 3.5g | 18% | 2g | 10% |
| Trans Fat | 0g | 0g | 0g | |||
| Polyunsaturated Fat | 1g | 7g | 1.5g | |||
| Monounsaturated Fat | 1g | 4g | 2g | |||
| Cholesterol: | 0mg | 0% | 55mg | 18% | 55mg | 18% |
| Sodium: | 370mg | 15% | 380mg | 16% | 380mg | 16% |
| Total Carbohydrate: | 35g | 12% | 35g | 12% | 36g | 12% |
| Dietary Fiber | 1g | 4% | 1g | 4% | 1g | 4% |
| Sugars | 20g | 20g | 21g | |||
| Protein: | 2g | 4g | 4g | |||
| Calcium: | 6% | 6% | 6% | |||
| Iron: | 10% | 10% | 10% |
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters Of Fats, Mono and Diglycerides), Cocoa Powder Processed with Alkali, Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Food Starch, Wheat Starch, Polyglycerol Esters Of Fatty Acids, Salt, Partially Hydrogenated Soybean Oil, Cellulose Gum, Xanthan Gum, Maltodextrin, Artificial Flavors.
Contains: Wheat
Contains: Wheat
This is a fun Easter project to make with the kids or with your baking friends. All it takes are easy-to-find ingredients, fun food dye colors and delicious frosting. Easter Egg Cupcakes aren't hard to make -- ...
Hands-On Time: 40 minutes
Total Time:
Servings: 12 Cupcakes
