Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola Oil, Cocoa Processed with Alkali, Dried Egg Whites, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Tricalcium Phosphate, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch, Modified Corn Starch, Nonfat Milk, Soy Lecithin, Propylene, Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Sodium Stearoyl Lactylate, Dicalcium Phosphate, Xanthan Gum, Cellulose Gum, Dextrose, Artificial Flavor.
1. Heat oven to 375 or 350 degrees F for dark or nonstick pan. Line or grease 12 muffin cups. 2. Turn container upside down; tap lid on counter to loosen mix. 3. Add 1-1/4 cups water; replace lid tightly. 4. Shake hard 45 seconds. Tap bottom corners of container to loosen remaining mix; shake again. Pour batter into cups (2/3 full). 5. Replace lid. Turn container upside down; tap on counter. Pour remaining batter into cups. 6. Bake 15 to 20 minutes. High Altitude (3500-6500 ft): Make 15 cupcakes.
Serving size (in container): 1 cupcake (12)
less than 1g
Other Dietary Considerations:
Contains wheat, egg, milk and soy ingredients.