Betty Crocker Unicorn Cupcake Kit

13.9 oz

$6.01 each($0.43 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Natural & artificial flavored. Kit Includes: Unicorn sprinkles. White icing. Vanilla cupcake mix. Paper baking cups.

Highlights

Nutrition Facts
Per mix & decorations
6 servings per container
Serving Size
0.16 package mix + decorations
- Amount Per Serving
  Calories
  260
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  350mg
  15%
- Calcium
  100mg
  8%
- Iron
  0.9mg
  6%
^* 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
  340
- % Daily Value^*
- Cholesterol
  60mg
  21%
- Sodium
  370mg
  16%
- Calcium
  110mg
  8%
- Iron
  1.2mg
  6%
^* 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, Coconut, Canola), Corn Starch, Water, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Salt, Mono and Diglycerides, Propylene Glycol Mono and Diesters, Dicalcium Phosphate, Xanthan Gum, Sodium Stearoyl Lactylate, Rice Flour, Polysorbate 60, Cellulose Gum, Dextrin, Potassium Sorbate (Preservative), Gum Arabic, Soy Lecithin, Natural and Artificial Flavor, Tapioca Starch, Tapioca Syrup, Color (Titanium Dioxide, Reds 3 & 40, Mica Based Pearlescent Color, Blue 1 Lake, Red 40 Lake, Blue 1, Yellows 5 & 6, Yellow 5 Lake), Carnauba Wax, Shellac, Sodium Acid Pyrophosphate, Citric Acid.
Allergens and safety warnings
Contains wheat and soy; May contain milk ingredients.
You Will Need: 1/2 cup water. 3 tablesppons vegetable oil. 2 eggs. Preparation: 1. Heat oven to 350 degrees F for aluminum pan or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. 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 to 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 /2-inch tip from corner of frosting pouch. Squeeze about 2 teaspoons frosting on each cupcake; spread. Immediately decorate with Sprinkles so they stick to frosting Store loosely covered. High Altitude (3500-6500 ft): Bake 14-17 min. Do not eat raw cup cake batter.