Betty Crockerc Apple Cider Cupcake & Frosting Kit (1.01562 lbs)

Frosting (Sugar Palm Oil Water High Maltose Corn Syrup Corn Starch Salt Distilled Monoglycerides Polysorbate 60 Color Added Potassium Sorbate [Preservative] Natural and Artificial Flavor Sodium Stearoyl Lactylate Sodium Acid Pyrophosphate Color [Yellow 5 Blue 1 Red 40] 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, Spices, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Color (Red 40 Yellow 5 & 6 Blue 1), Natural and Artificial Flavor, Tocopherols (Preservative) Contains: Wheat, Milk

Frosting (Sugar Palm Oil Water High Maltose Corn Syrup Corn Starch Salt Distilled Monoglycerides Polysorbate 60 Color Added Potassium Sorbate [Preservative] Natural and Artificial Flavor Sodium Stearoyl Lactylate Sodium Acid Pyrophosphate Color [Yellow 5 Blue 1 Red 40] 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, Spices, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Color (Red 40 Yellow 5 & 6 Blue 1), Natural and Artificial Flavor, Tocopherols (Preservative) Contains: Wheat, Milk

Directions: 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. 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.

Directions: 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. 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.