TIE-DYED CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 2 (12-muffin) tins with cupcake papers; set aside.
- In a large bowl, mix together cake mix, water, and oil. Use a hand held electric mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles. Mix for another 30 seconds.
- Use a ladle to fill each lined muffin cup 2/3 of the way full. Using oven mitts, place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted into center of cupcake comes out clean with no wet batter. Use oven mitts to remove from oven and let cool completely before frosting, about 15 minutes.
- Once cool, spread 2 tablespoons frosting on each cupcake. Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect. Repeat this step, turning cupcake as you go.
TIE-DYED CUPCAKES
Take a trip back to the sixties with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!- Gwyndolyn Wilkerson, Kyle, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW CUPCAKES (TIE-DYED)
I got this recipe from a friend a long time ago. These are SOOO fun to make, and the kids love to help. I have made these for St. Patrick's day and added a gold foil covered chocolate 'coin' on top, set on it's edge in the frosting. We also make these for EASTER instead of dyed eggs. I mean, who doesn't like cupcakes??...
Provided by Colleen Winegard
Categories Cakes
Time 1h
Number Of Ingredients 12
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
TIE-DYE CUPCAKES!
This was a popular thing on a baking/cooking blog discussion forum that I used to frequent, where many people were posting their versions of this cake. it looked like fun so I decided to make it myself! It was a huge hit at a potluck I brought 'em to! This would also be fun project for a slumber party or a birthday party! :-p
Provided by Kimberly Roberts @cherokeedoe7
Categories Cakes
Number Of Ingredients 7
Steps:
- Make batter according to directions on the box (or use a homemade version).
- Separate batter into 4 (or however many colors you want) different bowls. I used blue, green, orange, and pink food coloring.
- Put paper liners in the muffin tins and spoon each color on top of each other randomly. Do not stir! That'll make it all a yucky color, haha!
- Bake according to directions.
- for the frosting: beat with an electric mixer for 2 minutes, scraping bowl often. For a thinner consistency, add milk a little at a time.
"TIE-DYE" CUPCAKES
Planning a retro party? These colorful cupcakes, made conveniently with Betty Crocker® cake mix, would be far out!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 2 g
RED, WHITE AND BLUE "TIE-DYE" JUMBO CUPCAKES
Like a fireworks display on your dessert plate, these patriotic cupcakes will add a bang to your next celebration. This artistic creation starts with Betty Crocker™ Super Moist™ white cake mix and red and blue food coloring.
Provided by Jessica Walker
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
- In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
- Divide batter among 3 bowls; tint 1 bowl with red food color and 1 with blue food color. Leave remaining batter plain. In each muffin cup, place 2 tablespoons red batter, 2 tablespoons blue batter and 2 tablespoons plain batter.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, divide frosting among 3 bowls. Tint 1 bowl red and 1 bowl blue. Leave remaining frosting white.
- In large (16-inch) disposable decorating bag fitted with star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from the tip of the bag. Do not mix colors together. Starting at outer edge of cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations (or however you desire) on each cupcake. Store loosely covered.
Nutrition Facts : ServingSize 1 Serving
TIE-DYE FRUITY CUPCAKES
Bring some psychedelic fun to your next gathering with Tie-Dye Fruity Cupcakes. Tie-Dye Fruity Cupcakes are almost as fun to look at as they are to eat.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h15m
Yield 24 servings
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
More about "tie dyed cupcakes recipes"
HOW TO MAKE TIE DYE CUPCAKES - WIKIHOW LIFE
From wikihow.life
72% (15)Category Cupcakes
TIE-DYE CUPCAKES - THE BAKING FAIRY
From thebakingfairy.net
TIE DYE CUPCAKES - PILLSBURY BAKING
From pillsburybaking.com
4TH OF JULY TIE-DYE CAKE (AND CUPCAKES!) - SALLY'S BAKING …
From sallysbakingaddiction.com
TIE DYE CUPCAKES - ALL SHE COOKS
TIE-DYED CUPCAKES RECIPE | SANDRA LEE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
HOW TO MAKE TIE-DYE ICING FOR CUPCAKES (WITH PICTURES) - CAKE …
From cakejournal.com
HOW TO MAKE PSYCHEDELIC TIE-DYE CUPCAKES FROM SCRATCH - SPOON …
From spoonuniversity.com
THE EASIEST RAINBOW SWIRL TIE DYE CUPCAKES RECIPE
From inthekidskitchen.com
SIMPLE NATURAL TIE-DYE FRUITY EASTER CUPCAKE RECIPE
From confessionsofanover-workedmom.com
THE TIE-DYE CAKE RECIPE - BAKED BY MELISSA
From bakedbymelissa.com
TIE DYE RAINBOW CUPCAKES RECIPE | TASTY TREATS AND EATS
From tastytreatsandeats.com
TIE-DYE-FOR CUPCAKES | HUNGRY GIRL
From hungry-girl.com
TIE-DYE FROSTING FOR CUPCAKES {A HOW-TO} - MEL'S KITCHEN CAFE
From melskitchencafe.com
PATRIOTIC TIE DYED CUPCAKES RECIPE - RUFFLES AND RAIN BOOTS
From rufflesandrainboots.com
TIE DYE CUPCAKES - WILTON
From wilton.com
You'll also love