Mix a Betty Crocker fudge brownie mix as directed.
Put in a regular-size muffin tin.
Fill 2/3 full and press 1 small Reese's cup into the center.
Bake at 350\u00b0 for 20 to 25 minutes.
Makes 18 cupcakes.
o next step.
While cupcakes are baking scrape all the
12 to 17 minutes. Let cupcakes cool in the tin, about
ups and batter.
Cool cupcakes completely, about 15 minutes.
olors you want for your cupcakes.
Add a generous amount
f cupcake batter.
Bake cupcakes in preheated oven until golden
pace at the top. These cupcakes rise quite a bit.
22 to 24 minutes. Cool cupcakes in the tin for 5
12 to 17 minutes. Cool cupcakes in the tin for 5
VANILLA CUPCAKES:
Follow the directions on
14 to 19 minutes. Cool cupcakes in the freezer.
Melt
ime.
Frost a few cupcakes at a time with 1
he oven.
Bake the cupcakes until they are lightly golden
irected on box for 24 cupcakes, substituting soda for the water
Cupcakes: Heat oven to 350\u00b0F
he center.
Let the cupcakes cool in the pans for
Use only Betty Crocker Potato Buds. Make only 1
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
ookie mix
1 pouch Betty Crocker(R) peanut butter cookie mix
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.