Psychedelic 60s Tie Dye Cupcakes Recipes

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.

Steps:

• 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.

Steps:

• Prepare cake batter as directed on package; divide evenly into 3 bowls.
• Stir different flavor gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoons of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
• Spread with frosting.

Steps:

• Preheat oven to 350.
• Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
• Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
• Beat with mixer until well blended.
• Spoon batter into paper-lined muffin tins, filling 3/4 full.
• Bake at 350 for 20 minutes or until cooked through.
• Cool completely before frosting.

Steps:

• You'll need small plastic bowls, plastic gloves, rubber bands, and T-shirts.
• Mix 1 package Kool-Aid for each color you want and 1 ounce of vinegar in individual plastic bowls.
• Mix until Kool-Aid is dissolved.
• Using rubber bands, pull and twist T-shirt into different shapes.
• Dip rubber-banded ends in bowls (make sure you wear gloves or your hands will stain).
• To set colors, iron on medium-high using an ironing cloth between shirt and iron.
• Let set for 24 hours before washing.

Steps:

• Make the filling and frosting: place the pudding mix and milk in a 2-qt saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4-5 minutes. Turn off the heat.
• Add the chocolate chips, butter, and vanilla and stir until the chips and butter melts, 2 minutes.
• Remove the pan from the heat and cover the pudding with plastic wrap placed directly on its surface. Let cool for 45 minutes at room temperature.
• Meanwhile, preheat the oven to 350°F Line 24 cupcake wells with paper liners.
• Make the batter: place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
• Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. Batter will be thick.
• Scoop 1/4 cup batter into each cupcake well~you should get 24.
• Bake for 17-20 minutes, until tops are springy when lightly pressed. Cool in the pans on wire racks for 5 minutes.
• Remove 4 cupcakes from the pans and crumble them into a bowl, making coarse crumbs.
• Loosen the remaining cupcakes from the pans and cool them on wire racks for 15 minutes.
• Divide the pudding mixture into 2 portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Refill the bag as needed and repeat for all 20 cakes.
• Place a heaping tablespoons of the remaining pudding portion on the top of each cupcake and spread to cover the entire surface. Top the frosting with a sprinkling of cupcake crumbs, pressing down slightly so they stick.
• Store uneaten cupcakes covered in the refrigerator for up to 5 days.

Steps:

• Prepare cake batter as directed on package; divide evenly into 3 bowls.
• Stir different flavor dry gelatin mix into batter in each bowl. Spoon lemon batter evenly into 24 paper-lined muffin cups. Repeat with remaining batters, filling each cup about 2/3 full. Bake as directed on package for cupcakes. Cool completely.
• Pipe frosting onto cupcakes. (See tip.)

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 4 medium bowls. Add a different food color to each bowl to make orange, red, blue and green. Drop by large spoonfuls into pan side by side, alternating colors.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave white chocolate and whipping cream uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Cool 10 minutes.
• In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining 1 cup powdered sugar; beat until smooth. Add orange food color and blend well. Spread frosting on top of cake.

Steps:

• Preheat the oven according to the cake mix directions.
• Prepare the cake mix according to box directions. Divide the batter evenly in 6 small bowls. You will dye each bowl individually.
• To make the colors, use the following amounts of food coloring. Make sure you scrape the sides of the bowls well while mixing to get any additional food coloring mixed into the batter. FOOD COLORING AMOUNTS:.
• Purple: 9 red + 6 blue drops.
• Blue: 12 blue drops.
• Green: 12 green drops.
• Yellow: 12 yellow drops.
• Orange: 12 yellow + 4 red drops.
• Red: 18 drops red.
• After you have mixed the batter colors, line 24 muffin cups.
• Evenly distribute the batter between the cups in the order that you dyed them, layering them carefully. I used about a half of a spoonful of each color per cup.
• Bake according to cake mix directions.
• Frost with white icing and add rainbow sprinkles.