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Betty Crocker

Betty Crocker Cupcake Mix, Watermelon

15.25 oz
$1.25 each($0.08 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Limited edition. Artificially flavored. Per 1/2 Package: 130 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 16 g sugars.

Highlights

  • Nutrition Facts

    mix

    12 servings per container

    Serving Size
    1.083 pkg
    • Amount Per Serving
    • Calories130
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1g
      • 2%
    • Saturated Fat
      • 0.5g
      • 3%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 260mg
      • 11%
    • Total Carbohydrate
      • 30g
      • 10%
    • Dietary Fiber
      • 0g
      • 0%
    • Sugars
      • 16g
    • Protein
      • 1g
    • Potassium
      • 20mg
      • 1%
    • Calcium
      • 6%
    • Iron
      • 2%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    prepared

    0 servings per container

    Serving Size
    2.00 each
    • Amount Per Serving
    • Calories230
      Calories from Fat100
    • % Daily Value*
    • Total Fat
      • 12g
      • 18%
    • Saturated Fat
      • 2g
      • 11%
    • Trans Fat
      • 0g
    • Cholesterol
      • 55mg
      • 18%
    • Sodium
      • 280mg
      • 12%
    • Total Carbohydrate
      • 0
      • 10%
    • Dietary Fiber
      • 0
      • 0%
    • Protein
      • 3g
    • Potassium
      • 35mg
      • 1%
    • Calcium
      • 8%
    • Iron
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Modified Corn Starch, Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Corn Cereal, Palm Oil, Gum Arabic, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Cocoa Processed with Alkali, Artificial Flavor, Color (Red 40, Blue 1, Yellow 5).

    Allergens and safety warnings

    Contains wheat; may contain milk ingredients.

  • You Will Need: Do not eat raw cupcake batter. 1 cup water; 1/2 cup vegetable oil; 3 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 24 regular-size muffin cups, or grease bottom of muffin cups with cooking spray or shortening. 2. Beat Cupcake Mix, water, oil and eggs in a large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Divide batter among cups (about 3 tablespoons each). Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before frosting. For cake, heat oven to 350 degrees F for shiny and glass or 325 degrees F for dark or nonstick. Grease bottom of 13 inch x 9 inch pan or bottom and sides of all other pans. Make batter as directed above. Bake 13 inch x 9 inch. 28 to 33 min, 8 inch round 28 to 33 min, 9 inch round 24 to 29 min, 12-cup fluted tube 38 to 43 min. High Altitude (3500 to 6500 ft): Make 30 cupcakes. Bake 8 inch rounds 30 to 35 min. For all fluted pans, heat oven to 325 degrees F; grease and flour fluted pan.