Makes 12 cupcakes. Mix & match! Per 1/6 Package: 150 calories; 1 g sat fat (5% DV); 320 mg sodium (13% DV); 16 g sugars.
Salt, Sugar, Cellulose Gum, Xanthan Gum, Sodium Stearate, Mono and Diglycerides, Polysorbate 60, Cellulose, Artificial Flavor, Soy Lecithin, Corn Starch, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Nonfat Milk, Blue 1 Lake, Red 40 Lake, Partially Hydrogenated Soybean Oil, Sodium Caseinate, Datem, Contains 2% Or Less Of: Wheat Starch, Propylene Glycol Monoesters, Propylene Glycol Esters of Fatty Acids, TBHQ and Citric Acid (Antioxidants), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate)
All You Need: 2/3 cup water; 1/4 cup oil; 2 egg whites. Baking: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and egg whites in large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan. We recommend using Crisco oil 3. Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: One 8-inch round, Bake Time: 34 to 38 minutes. Pan Size: 12 Cupcakes (1/2 Full), Bake Time: 19 to 23 minutes.
Always refer to the actual package for the most accurate information