Betty Crocker Galaxy Cupcake Kit

13 oz

$6.01 each($0.46 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Kit includes: Sprinkles. Purple icing. Chocolate cupcake mix. Paper baking cups.

Highlights

Nutrition Facts
Per mix & decorations
6 servings per container
Serving Size
0.166 package mix + decorations
- Amount Per Serving
  Calories
  230
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  390mg
  17%
- Potassium
  130mg
  2%
- Calcium
  80mg
  6%
- Iron
  1.9mg
  10%
^* 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
As prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  320
- % Daily Value^*
- Cholesterol
  60mg
  21%
- Sodium
  410mg
  18%
- Potassium
  150mg
  4%
- Calcium
  90mg
  8%
- Iron
  2.2mg
  10%
^* 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
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Vegetable Oil (Palm, Palm Kernel), Cocoa Processed with Alkali, Corn Starch, Water, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Modified Corn Starch, Monoglycerides, Propylene Glycol Mono and Diesters, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Polysorbate 60, Carob Powder, Rice Flour, Potassium Sorbate (Preservative), Natural and Artificial Flavor, Sodium Acid Pyrophosphate, Soy Lecithin, Dextrin, Color (Red 3, Blue 1, Blue 1 Lake, and Other Color Added), Gum Arabic, Carrageenan, Carnauba Wax, Shellac, Citric Acid, Hydrolyzed Corn Protein.
Allergens and safety warnings
Contains wheat and soy; May contain milk ingredients.
Do not eat raw cupcake batter you will need: 1/2 cup water. 3 tablespoons vegetable oil, 2 eggs. Preparation: 1. Heat oven to 350 degrees F for aluminium pan or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of each muffin cup. 2. Stir: Cupcake mix, water, oil and eggs in large bowl vigorously by hand 2 minutes divide batter among muffin cups (about 3 tablespoons each). 3. Bake 15 or 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove from pan. Cool completely before frosting. 4. Squeeze frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of frosting pouch. Squeeze about 2 teaspoons frosting on each cupcakes; spread. Immediately decorate with sprinkles so they stick to frosting. Store loosely covered. High altitude (3500-6500 ft): bake 14-17 min.