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May 2023
Customer since 2023
Woodbridge, VA
May 2023
Customer since 2015
Alexandria, VA
May 2023
Customer since 2021
Falls Church, VA
Naturally & artificially flavored. Makes 12 cupcakes. Includes: cupcake mix; filling. Carbohydrate Choices: 2. Bake life sweeter.
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Water, Corn Syrup, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Palm Oil, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cellulose Gel, Corn Starch, Salt, Locust Bean Gum, Propylene Glycol, Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Calcium Acetate, Dicalcium Phosphate, Red 40 and Other Color Added, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Xanthan Gum, Mono and Diglycerides, DATEM, Guar Gum, Citric Acid, Sucralose, Polysorbate 60, Milk, Freshness Preserved by Potassium Sorbate.
You Will Need: 2 eggs; 3/4 cup water; 1/3 cup of oil; 12 paper baking cups. 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 on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Fill each cup approximately 1/3 of the way full with batter (about 2 tablespoons), making sure batter completely covers bottom. Reserve remaining batter for a later step. Squeeze filling pouch 20 times. Cut off corner of pouch at cut line. Divide filling equally among the 12 cupcakes by squeezing a small amount in the center of each (use all filling), making sure filling does not touch sides. Evenly distribute the reserved batter among the 12 cupcakes, making sure the filling is completely covered. 4. Bake for 24 to 29 minutes (if using dark or non-stick pan, bake an additional 2-4 minutes) or until tops are light golden brown. Caution: Filling is hot. Cool 20 minutes then carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): No change.
Contains wheat and milk ingredients. Do not eat raw cupcake batter.
Naturally & artificially flavored. Makes 12 cupcakes. Includes: cupcake mix; filling. Carbohydrate Choices: 2. Bake life sweeter.
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Water, Corn Syrup, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Palm Oil, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cellulose Gel, Corn Starch, Salt, Locust Bean Gum, Propylene Glycol, Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Calcium Acetate, Dicalcium Phosphate, Red 40 and Other Color Added, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Xanthan Gum, Mono and Diglycerides, DATEM, Guar Gum, Citric Acid, Sucralose, Polysorbate 60, Milk, Freshness Preserved by Potassium Sorbate.
You Will Need: 2 eggs; 3/4 cup water; 1/3 cup of oil; 12 paper baking cups. 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 on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Fill each cup approximately 1/3 of the way full with batter (about 2 tablespoons), making sure batter completely covers bottom. Reserve remaining batter for a later step. Squeeze filling pouch 20 times. Cut off corner of pouch at cut line. Divide filling equally among the 12 cupcakes by squeezing a small amount in the center of each (use all filling), making sure filling does not touch sides. Evenly distribute the reserved batter among the 12 cupcakes, making sure the filling is completely covered. 4. Bake for 24 to 29 minutes (if using dark or non-stick pan, bake an additional 2-4 minutes) or until tops are light golden brown. Caution: Filling is hot. Cool 20 minutes then carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): No change.
Contains wheat and milk ingredients. Do not eat raw cupcake batter.