6 Serves
35 Mins
Preheat your oven to 175°C and prepare a jumbo muffin tin by applying non-stick cooking spray.
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MexicanVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
78 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
188 mg / 4,700 mgSodium
118 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
1 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large mixing bowl, combine the cake mix, milk, vanilla, and cooking oil. Mix the ingredients until the batter is smooth and well-incorporated.
Add the eggs to the batter and beat thoroughly until fully integrated.
Pour the batter into the prepared jumbo muffin tin and bake for 18 to 21 minutes, or until a toothpick inserted into the center comes out clean.
Once the cupcakes have cooled slightly, use a spoon to scoop out a small cavity in the center of each cupcake. Place a Cadbury egg into the hole with the smaller end facing upward.
Frost the top of each cupcake to completely conceal the Cadbury egg.
25
g149
g14
g
American
Indian