- Makes 24 cupcakes
- Kosher – D
Inspiration and Tips at PillsburyBaking.com
Packing – Recyclable, Made with 35% recycled fiber
Contains milk, soybean and wheat ingredients.
Ingredients: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), WHEAT STARCH, CONTAINS 2% OR LESS OF: CANOLA OIL, DEXTROSE, SALT, CELLULOSE, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CORN STARCH, DISTILLED MONOGLYCERIDES, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GUM, SODIUM STEAROYL LACTYLATE, SOY LECITHIN, WHEY, SODIUM CASEINATE, PALM KERNEL OIL, CITRIC ACID AND BHT (ANTIOXIDANTS).
Instructions: . All You Need:. Whole Egg Recipe:. 1/2 Cup Oil. 1 Cup Water. 3 Eggs. Or. Egg White Recipe:. 1/2 Cup Oil. 1 1/4 Cups Water. 4 Eggs Whites. Substitutions. Eggs: Use 1/4 cup of Greek yogurt. Or. Oil: Use 1/2 cup unsweetened applesauce. Baking Instructions. 1 Set oven to 350°F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For cupcakes, use paper baking cups. 2 Beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). 3 Bake at 350Â°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: 13 x 9-inch, Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds, Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 min. Pan Size: 24 Cupcakes (1/2 full), Bake Time: 19 to 23 min.