Hi, I am Jane. Today, I’m gonna show you how to prepare tie-dye cupcakes recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tie-Dye Cupcakes Recipe
Tie-Dye Cupcakes is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Tie-Dye Cupcakes is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook tie-dye cupcakes using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tie-Dye Cupcakes:
- Get 1 box Betty Crocker® SuperMoist® white cake mix
- Prepare 1 Water, vegetable oil and egg whites called for on cake mix box
- Get 1 Betty Crocker® gel food colors or paste food colors (red, orange, yellow, green, blue and purple)
- Prepare 2 containers (1 lb each) Betty Crocker® Rich & Creamy white frosting
- Make ready 24 white or light colored cupcake liners
Instructions to make Tie-Dye Cupcakes:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among 6 medium bowls. Add a different food color to each bowl to make red, orange, yellow, green, blue and purple. Place 1 level teaspoon of each color batter into each muffin cup, layering colors in order of rainbow?red, orange, yellow, green, blue and purple. Do not stir! Each cup will be about half full.
- Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- Meanwhile, divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow and 1 blue with food colors. Refrigerate about 30 minutes.
- In large (16-inch) disposable decorating bag fitted with #6 star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from tip of bag. Do not mix colors together. Starting at 12 o?clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations, working toward center and ending in small peak. Store loosely covered.
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