Net Wt: 8.5oz (241g)
Serving Size: 1/8 of package Serving Size Grams: 30g Servings Per Container: 8 MIX PREPARED Calories: 120 280 Calories From Fat: 20 110 Total Fat: 2g 13g Total Fat (%): 3% 20% Saturated Fat: 1g 8g Saturated Fat (%): 5% 40% Cholesterol: 0mg 50mg Cholesterol (%): 0% 17% Sodium: 160mg 170mg Sodium (%): 7% 7% Total Carbohydrate: 25g 40g Total Carbohydrate (%): 8% 13% Sugars: 18g 33g Dietary Fiber: <1g <1g Dietary Fiber (%): 3% 3% Protein: 1g 2g Vitamin A (%): 0% 8% Vitamin C (%): 0% 0% Calcium (%): 2% 2% Iron (%): 4% 6%INGREDIENTS:
Cupcake Mix: Sugar, Enriched Cake Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cocoa (Processed with Alkali), Shortening (Palm Oil, Mono And Diglycerides, Polysorbate 60), Skim Milk Solids, Natural And Artificial Flavors, Baking Soda, Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate).
Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural and Artificial Flavors, Yellow 5, Blue 2.
Sanding Sugar: Sugar, Red 40, Carnauba Wax, Shellac, Yellow 5, Blue 1.CONTAINS:
Wheat and Milk
YOU WILL NEED
chocolate cupcake mix:
3 TBSP. room temperature butter
1/4 cup water
8 baking liners
4 TBSP. butter
1 cup powdered sugar
1 TBSP. milk
(Adult Supervision Required)
Adults Preheat oven to 375˚F. Line 8 muffin cups with baking liners (not included).
Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.
Kids Combine cupcake mix, butter, water and egg* in mixing bowl. Mix until well blended. Distribute batter evenly between muffin cups. Use a spatula to scrape all mix from bowl.
Adults Bake for 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from oven and cool completely on cooling rack.
Kids Assemble aprons by interlocking ends and sit one cupcake in each apron. Empty sanding sugar into a small bowl.
Adults Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar and beat on LOW just until combined. Add milk and beat on HIGH until creamy.
Kids Use a butter knife or small spatula to frost cupcakes and add sparkle with the sugar. Place a pick** in each cupcake. (See box for inspiration). Transfer Melty Witch Cupcakes to a serving platter and enjoy!
High Altitude (over 3500 ft.): Add 3 TBSP. flour to mix, bake at 375˚F for 14 to 17 minutes. Makes 9 cupcakes.
**Remove pick before eating.
Yield: 8 Melting Witch Cupcakes