You Will Need:
- 1/2 Cup Water
- 3 Tbsp Vegetable Oil
- 2 Large Eggs
Pan Size/Bake Time:
- 8": 32-35 minutes
- 9": 28-31 minutes
- 12 Cupcakes: 21-24 minutes
- Prep: REHEAT 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 or oil spray. 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. Fill cupcake cups 2/3 full.
- 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.
Serving Size: 1/12 package (21g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||
|---|---|---|---|---|
| Mix | %DV | Baked | %DV | |
| Calories: | 90 | 130 | ||
| Calories from Fat | 20 | 50 | ||
| Total Fat: | 2g | 3% | 6g | 9% |
| Saturated Fat | 0.5g | 3% | 1.5g | 8% |
| Trans Fat | 0g | 0g | ||
| Cholesterol: | 0mg | 0% | 35mg | 12% |
| Sodium: | 135mg | 6% | 150mg | 6% |
| Total Carbohydrate: | 17g | 6% | 17g | 6% |
| Dietary Fiber | 0g | 0% | 0g | 0% |
| Sugars | 9g | 10g | ||
| Protein: | Less than | 2g | ||
| Vitamin A: | 0% | 0% | ||
| Calcium: | 4% | 4% | ||
| Vitamin C: | 0% | 0% | ||
| Iron: | 4% | 4% |
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, Partially Hydrogenated Cottonseed Oil, Soy Lecithin), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Emulsifier (Propylene Glycol Mono- and Diesters Of Fats and Fatty Acids, Mono- and Diglyceriedes, Soy Lecithin, Citric Acid To Protect Flavor), Salt, Dextrose, Cellulose Gum, Dextrose, Artificial Flavors, Xanthan Gum, Maltodextrin, Artificial Flavors, Modified Cornstarch, Colored with (Yellow 5 Lake, Red 40 Lake), Artificial Flavors, Maltodextrin.
Contains: Wheat and Soy.
Contains: Wheat and Soy.
This colorful wreath of cupcakes makes a perfect centerpiece for any autumn get-together. The leaves are made by painting melted chocolate on maple or oak leaves, letting it harden, and then peeling the leaf ...
Hands-On Time:
Total Time:
Servings: Makes 24 Cupcakes
