Betty Crocker Cupcakes Mix Red Velvet With Cream Cheese Frosting 465 g

Betty is using her baking expertise to bring one of the most iconic flavors to life in this new REESE'S Peanut Butter Premium Brownie Mix filled with REESE'S Peanut Butter Chips. There are lots of brownie mixes out there, but only Betty Crocker is giving you brownie mix made with REESE'S Peanut Butter Chips, with that recognizable flavor that everyone loves. Great for birthday parties, office treats or anytime snacks, this brownie mix makes your peanut butter dreams come true. For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves. Serve as a nice treat for your friends and family!

Betty Crocker

• BETTY AND REESE'S TOGETHER: Betty Crocker brings iconic REESE’S Peanut Butter chip flavor to your kitchen
• QUICK AND EASY: Just mix, spread and bake for a chewy, delicious treat
• PEANUT BUTTER CHIPS: Chock full of iconic peanut butter flavor
• FLAVOR IN EVERY BITE: The only brownies with REESE’S Peanut Butter chips in the mix
• SPECIAL OCCASION TREATS: Serve REESE’S Peanut Butter brownies for sweet celebrations and everyday moments

Sugars (sugar, high maltose corn syrup), Enriched wheat flour, Shortening (modified palm oil), Water, Corn starch, Leavening agents (baking soda, monocalcium phosphate, sodium aluminum phosphate), Cocoa, Modified corn starch, Distilled monoglycerides, Salt, Propylene glycol monoesters of fatty acids, Dicalcium phosphate, Sodium stearoyl-2-lactylate, Polysorbate 60, Potassium sorbate, Xanthan gum, Cellulose gum, Sodium acid pyrophosphate, Natural and artificial flavour (contains modified milk ingredients), Erythrosine, Aluminum sulfate, Citric acid, Tartrazine, Sunset yellow FCF.

To make 12 cupcakes you will need: DO NOT EAT RAW CAKE BATTER 2/3 cup (150 mL) water 3 tbsp (45 mL) vegetable oil 1 egg 1 Heat oven to 350℉ (180℃). for aluminum pan or 325℉ (162℃) for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. 2 Mix cake mix, water, oil and egg in medium bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Divide batter among cups (about 3 tablespoons each). 3 Bake 14 to 19 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before frosting. 4 Squeeze frosting pouches about 10 seconds to soften. Cut 1/2-inch tip (1 cm) from corner of frosting pouch. Squeeze about 1 tablespoon (15mL) of frosting onto each cupcake; frost. MAKE IT A CAKE! Heat oven to 350℉ (180℃) for aluminum or glass pan or 325℉ (162℃) for nonstick pan. Grease bottom of 8- or 9-inch square baking pan. Make batter as directed above; pour into pan. Bake 8-inch pan 23 to 28 minutes; 9-inch pan 18 to 23 minutes. Cool completely in pan; frost and serve.

per 1/12 package (39 g)

Calories 160	% Daily Value
Fat 4 g
Saturated 2 g	10 %
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 29 g
Fibre
Sugars 20 g	20 %
SugarAlcohols
Protein 1 g
Cholesterol
Sodium 200 mg	9 %
Potassium 40 mg	1 %
Calcium 40 mg	3 %
Iron 0.75 mg	4 %

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