So pretty in pink right?
Directions:
You Will Need:
1/2 Cup Water
3 Tbsp Vegetable Oil
2 Large Eggs
Pan Size / Bake Time:
8": 32-35 minutes
9": 28-31 minutes
12 cupcakes: 21-24 minutes
Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use baking cups for cupcakes.)
Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately. Fill cupcake cups 2/3 full.
Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. CAKE is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Nutrition Facts:
Serving Size: 1/12 package (21g)
Servings per Container: 12
Amount Per Serving
Mix %DV Baked %DV
Calories: 90 110
Calories from Fat 20 35
Total Fat: 2g 6% 3%
Saturated Fat 0.5g 5% 3%
Trans Fat 0g
Cholesterol: 0mg 0% 0%
Sodium: 135mg 6% 6%
Total Carbohydrate: 17g 6% 6%
Dietary Fiber 0g 0% 0%
Sugars 9g
Protein: Less than
Vitamin A: 0% 0%
Calcium: 4% 4%
Vitamin C: 0% 0%
Iron: 4% 4%
*Percent (%) Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower based on your calorie needs.
Recipe & Image from: www.duncanhines.com
xoxo
Simi
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