Rainbow Cupcakes Tie Dyed Recipes

TIE-DYED CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and soda. Beat on low speed 30 seconds. Beat on medium 1 minute. Divide batter among five bowls. Add a few drops of food coloring to each bowl; stir just until combined., Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. Layer with remaining colored batter until muffin cups are two-thirds full., Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost tops and decorate with sprinkles.

RAINBOW CUPCAKES (TIE-DYED)

Steps:

• 1. Mix the white cake box mix according to the no-yolk (WHITE) recipe
• 2. get 6 small bowls and divide batter evenly into each
• 3. add food coloring to make the following colors: purple (blue/red), blue, green (blue/yellow), yellow, orange (yellow/red) and red.
• 4. line the appropriate # of muffin tin with paper cups. You may want to spray a small amount of non-stick spray into each paper cup to aid in removal after baking.
• 5. carefully layer each color into each cup attempting to get each layer as much over the previous layer as possible (to the edges). Or if you don't care how straight they are..just HAVE FUN. If you want a more tie-dyed look, once the colors are in the cups, slowly and carefully swirl with a swizzle stick, but no too much, or all the colors will over mix .. who wants brownish green cupcakes??
• 6. bake according to box mix directions for cup-cakes. while baking - make the FROSTING....
• 7. FROSTING DIRECTIONS:
• 8. in a small sauce pan, cook the milk & flour together until a smooth paste forms, STIRRING constantly over medium heat. Remove from heat and LET COOL completely. you may even want to put it in the fridge or even freezer to speed up the cooling process.
• 9. in another bowl, cream softened butter & shortening together, and gradually add the sugar. Beat until fluffy - this could take up to 5 minutes - but it's well worth the time & effort
• 10. add the completely COOLED flour/mix paste to the above butter/sugar mixture, and beat until the consistency of whipped cream (this will take a while)
• 11. add vanilla and mix well
• 12. spread frosting on cupcakes - store in a closed container in a cool place