Tie-Dye Cupcakes
Tie-Dye Cupcakes

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tie-dye cupcakes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Tie-Dye Cupcakes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Tie-Dye Cupcakes is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have tie-dye cupcakes using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tie-Dye Cupcakes:
  1. Get 1 box Betty Crocker® SuperMoist® white cake mix
  2. Take 1 Water, vegetable oil and egg whites called for on cake mix box
  3. Get 1 Betty Crocker® gel food colors or paste food colors (red, orange, yellow, green, blue and purple)
  4. Prepare 2 containers (1 lb each) Betty Crocker® Rich & Creamy white frosting
  5. Make ready 24 white or light colored cupcake liners
Steps to make Tie-Dye Cupcakes:
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow and 1 blue with food colors. Refrigerate about 30 minutes.
  5. 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.

So that’s going to wrap this up for this special food tie-dye cupcakes recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!