Pillsbury Funfetti Premium Cake & Cupcake Mix
Details
Pillsbury Funfetti® Premium Cake & Cupcake Mix with Candy Bits.
Per 1/10 package.
160 calories.
1g sat fat, 5% DV.
340mg sodium, 14% DV.
18g sugars.
See nutrition facts for prepared product information.
Frosting not included.
Makes 24 cupcakes.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar Candy Bits (sugar, Corn Starch, Vegetable Oil [palm And Palm Kernel], Soy Lecithin, Confectioner's Glaze, Red 40 Lake, Yellow 5, Yellow 5 Lake, Natural And Artificial Flavor, Blue I, Carnauba Wax, Yellow 6, Red 40), Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Wheat Starch, Contains 2% Or Less Of: Canola Oil, Dextrose, Salt Cellulose, Corn Starch, Propylene Glycol Esters Of Fatty Acids, Mono And Diglycerides, Xanthan Gum, Natural And Artificial Flavor, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Citric Acid And Bht Antioxidants).
Warnings
Contains milk, soybean and wheat ingredients.
Directions
All you need:
Whole egg recipe:
1 cup water.
1/2 cup oil.
3 whole eggs.
Or.
Egg white recipe:
1 1/4 cups water.
1/2 cup oil.
4 egg 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 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting.
For Bundt® cake, coat entire pan. 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).
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: 13x9-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: Bundt® pan - Bake time: 39 to 43 min
Pan size: 24 cupcakes (1/2 full) - Bake time: 19 to 23 min
If desired, substitute 1/2 cup egg substitute for the eggs.
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