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Nutrition Facts
Serving Size 46 g
(Approx. 24 Servings)
Amount Per Serving
Calories 150 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 120 mg 5%
Total Carbohydrate 22 g 7%
Dietary Fiber 0 g 0%
Sugars 12 g
Protein 2 g
Vitamin A 2% Iron 4%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Scary Bat Cupcakes

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
24  People


Recipe makes 24 Servings

24 Wilton Black and Orange Ruffles Cups
2 cup(s) H-E-B The Baker's Scoop Flour
1 1/2 cup(s) H-E-B Cane Sugar
3 Tsp H-E-B Baking Powder
1/2 Tsp H-E-B Iodized Salt
1 cup(s) H-E-B Select Ingredients 2% Milk
1/2 cup(s) Hill Country Fare All Vegetable Shortening
1 Tsp H-E-B Pure Vanilla Extract
3 H-E-B Large Grade AA Eggs
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Heat oven to 350°F.
Insert cupcake paper liners in two 12-cup muffin pans.
In a large bowl combine the flour, sugar, baking powder, salt, milk and shortening.
Mix the batter with an electric mixer on low speed until the batter is moistened (about 30 seconds). Increase the speed to medium and beat the batter for 2 minutes.
Add the vanilla and eggs; continue to beat the batter at medium speed for 2 more minutes. Pour the batter into the prepared muffin pans.
Bake the cupcakes on the center oven rack for 20 minutes or until a tooth pick inserted in the center comes out clean.
Cool the cakes completely and remove from pans.
Ice the cupcakes with frosting and decorate however desired.



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