Details
Vegetarian

Kosher

No High Fructose Corn Syrup

Pescatarian

Learn more about dietary restrictions

Kit Includes: Color Changing Cupcake mix; Whipped Topping mix, Baking cups; Edible Glitter. Artificially flavored. Per 1/6 Package: 250 calories; 7 g sat fat (36% DV); 270 mg sodium (12% DV); 21 g added sugars (42% DV). See nutrition facts for ”as prepared” information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Betty exclusives. Enchantingly emerald or perfectly pink. Mix to reveal. Kit Includes: Color changing cupcake mix. Whipped topping mix. Baking cups. Edible glitter. Reveal your true wicked colors! Then, bake some magic! This package is sold by weight, not by volume. You can be assured of proper weight even though some settling of contents normally occurs during shipment and handling. The Red Spoon Promise: From Betty’s test kitchens to yours, we promise great taste, quality and convenience. This is a product you and your family will enjoy. We guarantee it. 1-800-828-3291; BettyCrocker.com. bettycrocker.com/wicked. BettyCrocker.com. Ask.GeneralMills.com. how2recycle.info. Then, bake some magic! bettycrocker.com/wicked. Box Tops for Education: Download the app. Scan your receipt. Earn cash for schools. Betty Crocker Chocolate Chip Cake Mix Betty Crocker Supreme Triple Chunk Brownie Mix – Fantabulous Brookie. Betty Crocker Super Moist Cake Mix Betty Crocker Fudge Brownie Mix – Thrillifying Cupcake. Betty Crocker Rich & Creamy Frosting Betty Crocker Triple Chocolate Fudge Cake Mix – Outstandiful Cookie Pie.
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Warning

Contains wheat and milk ingredients.

Directions

: For cupcakes you will need: 1/4 cup water. 3 tablespoons vegetable oil. 3 eggs. For whipped topping you will need: 1 cup milk. 1. Heat oven to 350 degrees F for aluminum pan or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of each muffin cup. 2. Stir Cupcake Mix, water, oil and eggs in medium bowl beat vigorously by hand 2 minutes. Divide batter among muffin cups (about 3 tablespoons each). 3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before topping. 4. Beat Whipped Topping and milk in medium bowl on low speed 30 seconds and then on medium speed 2 minutes, scraping bowl occasionally. Top each cupcake with whipped topping (about 3 tablespoons each). Immediately sprinkle with glitter so it sticks to topping. Store loosely covered and refrigerate leftovers. High altitude (3500-6500 ft): no change. Betty’s Tip: Put whipped topping in resealable food bag and seal. Cut 1/2-inch tip off one corner of the bag. Pipe topping on cupcake. Do not eat raw cupcake batter.

About the Producer

General Mills Sales, Inc.