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Betty Crocker Cupcake & Frosting Kit, Snickerdoodle
Betty Crocker Cupcake & Frosting Kit, Snickerdoodle
Betty Crocker Cupcake & Frosting Kit, Snickerdoodle
Betty Crocker Cupcake & Frosting Kit, Snickerdoodle
Betty Crocker Cupcake & Frosting Kit, Snickerdoodle
Betty Crocker Cupcake & Frosting Kit, Snickerdoodle

Betty Crocker Cupcake & Frosting Kit, Snickerdoodle

16.25 oz
Betty Crocker Cupcake & Frosting Kit, Snickerdoodle

Betty Crocker Cupcake & Frosting Kit, Snickerdoodle

16.25 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Limited edition. Naturally & artificially flavored. Includes: 1 pouch cupcake mix; 2 pouches frosting (naturally & artificially flavored). Per 1/2 Package: 150 calories; 2 g sat fat (10% DV); 180 mg sodium (7% DV); 19 g sugars. See nutrition facts for as prepared information. Also try our other cupcake kit. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and you family will enjoy. I guarantee it. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. how2recycle.info. Carbohydrate Choices: 2. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard.


Ingredients

Frosting (sugar, Palm Oil, Water, High Maltose Corn Syrup, Corn Starch, Salt, Color Added, Distilled Monoglycerides Polysorbate 60, Potassium Sorbate [preservative], Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural And Artificial Flavor, Citric Acid), Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar. 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, Cinnamon, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor.


Directions

Do not eat raw cupcake batter. You Will Need: 1/3 cup water; 3 tablespoons vegetable oil; 2 eggs. 1. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F 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 or low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. (Or stir vigorously by hand 2 minutes.) Divide batter among cups (about 3 tablespoons each). 3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan (if cupcakes are not in paper cups, run knife around sides before removing). Cool completely before frosting. 4. Cut 1/2-inch tip from corner of each frosting pouch (do not microwave pouches). Squeeze about 1 tablespoon frosting on each cupcake. Store loosely covered. For cake, heat oven to 350 degrees F for shiny and glass pan or 325 degrees F for dark or nonstick pan. Grease bottom of pan. Make batter as directed above; pour into pan. Bake 8 inch x 8 inch 24-29 min, 9 inch x 9 inch 20-25 min, 11 inch x 7 inch 18-23 min. Tip: Mix together 2 teaspoons sugar and 1/2 teaspoon ground cinnamon. Before baking sprinkle about 1/4 teaspoon cinnamon-sugar on batter in each cup. High Altitude (3500-6500 ft): 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

Serving Size 38.00 g
Servings Per Container 12
  • Amount Per Serving
  • Calories 150
    • Total Fat 4g6%daily value
    • Total FatSaturated Fat 2g10%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 180mg8%daily value
    • Total Carbohydrate 29g10%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 19g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Limited edition. Naturally & artificially flavored. Includes: 1 pouch cupcake mix; 2 pouches frosting (naturally & artificially flavored). Per 1/2 Package: 150 calories; 2 g sat fat (10% DV); 180 mg sodium (7% DV); 19 g sugars. See nutrition facts for as prepared information. Also try our other cupcake kit. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and you family will enjoy. I guarantee it. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. how2recycle.info. Carbohydrate Choices: 2. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard.


Ingredients

Frosting (sugar, Palm Oil, Water, High Maltose Corn Syrup, Corn Starch, Salt, Color Added, Distilled Monoglycerides Polysorbate 60, Potassium Sorbate [preservative], Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural And Artificial Flavor, Citric Acid), Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar. 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, Cinnamon, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor.


Directions

Do not eat raw cupcake batter. You Will Need: 1/3 cup water; 3 tablespoons vegetable oil; 2 eggs. 1. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F 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 or low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. (Or stir vigorously by hand 2 minutes.) Divide batter among cups (about 3 tablespoons each). 3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan (if cupcakes are not in paper cups, run knife around sides before removing). Cool completely before frosting. 4. Cut 1/2-inch tip from corner of each frosting pouch (do not microwave pouches). Squeeze about 1 tablespoon frosting on each cupcake. Store loosely covered. For cake, heat oven to 350 degrees F for shiny and glass pan or 325 degrees F for dark or nonstick pan. Grease bottom of pan. Make batter as directed above; pour into pan. Bake 8 inch x 8 inch 24-29 min, 9 inch x 9 inch 20-25 min, 11 inch x 7 inch 18-23 min. Tip: Mix together 2 teaspoons sugar and 1/2 teaspoon ground cinnamon. Before baking sprinkle about 1/4 teaspoon cinnamon-sugar on batter in each cup. High Altitude (3500-6500 ft): 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.


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No, Betty Crocker Cupcake & Frosting Kit, Snickerdoodle is not gluten-free.

Betty Crocker Cupcake & Frosting Kit, Snickerdoodle has 150.0 calories.

Betty Crocker Cupcake & Frosting Kit, Snickerdoodle has 29.0 carbs.

Betty Crocker Cupcake & Frosting Kit, Snickerdoodle has 19.0 grams of sugar.

Betty Crocker Cupcake & Frosting Kit, Snickerdoodle has 4.0 grams of fat.

Betty Crocker Cupcake & Frosting Kit, Snickerdoodle has 180.0 grams of sodium.