1. Heat oven to 375°. Grease and flour 24 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with foil or paper baking cups.
2. Beat all ingredients except frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake about 15 minutes or until toothpick inserted in center of cupcake comes out clean. Immediately remove from pan to wire rack. Cool completely, about 1 hour. Spread with frosting. Decorate if desired.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. Use 3 1/4 cups Bisquick, 3/4 cup sugar and 1 1/4 cups milk or water. Beat on medium speed 2 minutes. Bake about 20 minutes.
NUTRITION FACTS: 1 Cupcake: Calories 125 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 20mg Sodium 220mg Carbohydrate 18g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 2% DIET EXCHANGES: 1 Starch 1 Fat
BETTY'S TIP: Kids love cupcakes! To make decorating these kid-friendly treats even easier, freeze the unfrosted baked cupcakes for up to three months. Frozen cupcakes are easier to frost, and you can decorate them any way you like.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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