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Duncan Hines

Duncan Hines Decadent Black & White Cupcake

19.4 oz
$1.56 each($0.08 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Duncan Hines Decadent Black & White Cupcake

Highlights

  • Nutrition Facts

    0.083 cake mix and 0.083 frosting mix

    12 servings per container

    Serving Size
    0.083 mix
    • Amount Per Serving
      Calories
      180
    • % Daily Value*
    • Total Fat
      • 2.5g
      • 4%
    • Saturated Fat
      • 1.5g
      • 8%
    • Trans Fat
      • 0g
    • Polyunsaturated Fat
      • 0g
    • Monounsaturated Fat
      • 1g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 230mg
      • 10%
    • Total Carbohydrate
      • 40g
      • 13%
    • Dietary Fiber
      • <1g
      • 0%
    • Sugars
      • 31g
    • Protein
      • 1g
    • Vitamin A
      • 0
      • 0%
    • Calcium
      • 0
      • 4%
    • Vitamin C
      • 0
      • 0%
    • Iron
      • 0
      • 10%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    baked

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      160
    • % Daily Value*
    • Total Fat
      • 7g
      • 11%
    • Saturated Fat
      • 1.5g
      • 8%
    • Trans Fat
      • 0g
    • Polyunsaturated Fat
      • 3g
    • Monounsaturated Fat
      • 2g
    • Cholesterol
      • 35mg
      • 12%
    • Sodium
      • 150mg
      • 6%
    • Total Carbohydrate
      • 24g
      • 8%
    • Dietary Fiber
      • <1g
      • 0%
    • Sugars
      • 18g
    • Protein
      • 2g
    • Vitamin A
      • 0
      • 0%
    • Calcium
      • 0
      • 4%
    • Vitamin C
      • 0
      • 0%
    • Iron
      • 0
      • 8%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    frosting

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      140
    • % Daily Value*
    • Total Fat
      • 8g
      • 12%
    • Saturated Fat
      • 4g
      • 20%
    • Trans Fat
      • 0g
    • Polyunsaturated Fat
      • 0g
    • Monounsaturated Fat
      • 3g
    • Cholesterol
      • 20mg
      • 7%
    • Sodium
      • 55mg
      • 2%
    • Total Carbohydrate
      • 19g
      • 6%
    • Dietary Fiber
      • 0g
      • 0%
    • Sugars
      • 18g
    • Protein
      • 0g
    • Vitamin A
      • 0
      • 4%
    • Calcium
      • 0
      • 0%
    • Vitamin C
      • 0
      • 0%
    • Iron
      • 0
      • 0%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Cake Mix (Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cocoa Powder Processed with Alkali, Vegetable Oil Shortening (Palm Oil), Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Emulsifier (Propylene Esters, Mono and Diglycerides, Sodium Stearoyl Lactylate), Food Starch-Modified, Wheat Starch, Salt, Natural Flavor, Cellulose Gum, Xanthan Gum, Vanillin (Artificial Flavor)), Frosting Mix (Powdered Sugar (Powdered Sugar, Corn Starch), Natural and Artificial Flavors, Maltodextrin).

    Allergens and safety warnings

    Contains: wheat. Manufactured on equipment that also processes tree nuts.

  • You Will Need: Cupcake Pouch: 2 eggs; 3/4 cup water; 1/4 cup oil. Frosting Pouch: 2 teaspoons water; 8 tablespoons butter (softened). Cupcake: 1. Prep. Preheat oven to 350 degrees F. Line muffin pan with baking cups. 2. Mix. Empty contents of large pouch into a large bowl. Blend cupcake pouch, eggs, water and oil in a large bowl at low speed until moistened (about 30 seconds). Scrape contents of bowl. Beat at medium speed for 2 minutes. Spoon batter evenly into the 12 baking cups (about 1/2 full). 3. Bake. Bake in center of oven at 350 degrees F for 18-23 minutes. Cupcakes are done when toothpick inserted in center comes out free of crumbs. Cool cupcakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. Frosting: 1. Mix. Mix softened butter with electric mixer on high for 1 minute or until light and fluffy. Scrape. Slowly add frosting mix to butter while mixing on low speed for an additional 1 minute. Scrape. Add water. Start mixing on low. As frosting starts to come together, gradually increase speed to high. This step may take up to 3 minutes. Mix on high for an additional 3 minutes. 2. Decorate. Fill provided pastry bag with frosting (place bag in tall glass to make filling with frosting easier). Cut about 1/2-inch from the tip of the pastry bag. Insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with about 1 tablespoon of frosting. Slowly remove pastry bag and swirl about 1 tablespoon of frosting on top. Single 9-inch round cake: preheat oven to 350 degrees F. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Mix as directed above. Bake at 350 degrees F for 25-30 minutes. High altitude 9over 3,500 sq ft): cupcakes: preheat oven to 350 degrees F. Stir 1 tablespoon flour into mix. Mix as directed above. Bake at 350 degrees F for 18-23 minutes. Single 9-inch round cake: preheat oven to 350 degrees F. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Stir 1 tablespoon flour into mix. Mix as directed above. Bake at 350 degrees F for 30-35 minutes.