14.4 oz box
6 servings per container
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Reese's Pieces Candies (Sugar, Partially Defatted Peanuts, Hydrogenated Vegetable Oil [Palm Kernel, Soybean], Corn Syrup Solids, Dextrose, Palm Kernel Oil, Corn Syrup, Salt, Confectioner's Glaze, Artificial Color [Yellow 6 Lake, Yellow 5 Lake, Red 40 Lake, Blue 1 Lake], Modified Corn Starch, Soy Lecithin, Vanillin, Artificial Flavor, Carnauba Wax, Milk), Corn Syrup, Palm Oil, Corn Starch, Cocoa Processed With Alkali, Water, Contains 2% Or Less Of: Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Carob Powder, Monoglycerides, Propylene Glycol Mono And Diesters, Salt, Dicalcium Phosphate, Sodium Stearoyl Laclylate, Polysorbate 60, Xanthan Gum, Cellulose Gum, Potassium Sorbate (Preservative), Natural And Artificial Flavor, Sodium Acid Pyrophosphate, Color (Yellow 5, Blue 1), Citric Acid.
Contains wheat, peanut, milk and soy ingredients.
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Peanut butter candy in a crunchy shell. Per 1/6 Pkg Mix & Decorations: 280 calories; 4.5 g sat fat (22% DV); 380 mg sodium (16% DV); 32 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. 12 Makes. Kit Includes: Reese's pieces orange candies. Chocolate cupcake mix. Paper baking cups. Green frosting. 1-800-446-1898. www.BettyCracker.com.
Do not eat raw cupcake batter. You will need: 1/2 cup water plus 3 table spoons vegetable oil plus 2 eggs. (1) Heat oven to 350 degrees F for shiny metal 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) Cut: A hole about 1-1/4 inch diameter and 1 inch deep into the center of each cupcake, gently lift out the center. Cut tip off each piece that was removed to create a lid and set aside. (5) Fill each hole with 5 to 6 Reese's pieces orange candies. Top each cupcake with lid and gently press down. (6) 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 cupcake; spread. Store loosely covered. Betty’s Tip: After frosting cupcake, Immediately decorate with Sprinkles. High Altitude (3500-6500 ft): Bake 14-17 min.
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