Butterfinger® Cupcake
Ingredients & Nutrition
Ingredients & Nutrition
Ingredients: White Cake (Sugar, Bleached Wheat Flour, Palm Oil, Modified Food Starch, Leavening(Calcium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Salt, Egg Albumen, Emulsifiers(Propylene Glycol Mono and Diesters of Fats and Fatty Acids, Mono and Diglycerides, Soy Lecithin), Naturaland Artificial Flavor, Nonfat Dry Milk, Rice Starch, Xanthan Gum, Enzyme), Confectioner Sugar (PowderedSugar), Water, Butter (Cream, Salt), Egg, Heavy Cream (Heavy Cream, Skim Milk, Carrageenan),Butterfinger (Corn Syrup, Sugar, Peanuts, Vegetable Oil (Palm Kernel and Palm Oil), Peanut Flour, NonfatMilk,Less than 2% of Cocoa, Milk, Salt, Soy Lecithin, Natural Flavor, Annatto Color), Peanut Butter (RoastedPeanuts, Sugar, Hydrogenated Vegetable Oil (Cottonseed, Soybean And Rapeseed Oil), Salt), CocoaPowder, Yellow Gel Color (Yellow 5), Vanilla Extract, Soybean Oil.
Contains: Egg, Milk, Soy, Wheat, Peanuts. Baked in a kitchen where nut ingredients are used.
