Tie Dye Cupcakes Recipes
"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
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.
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-DYE FRUITY CUPCAKES
Make and share this Tie-Dye Fruity Cupcakes recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 183.5, Fat 5.4, SaturatedFat 0.9, Sodium 186, Carbohydrate 29.8, Fiber 0.2, Sugar 23.8, Protein 4
PSYCHEDELIC 60'S TIE-DYE CUPCAKES
We made these for my 6 year-old's "half-birthday" party at school. The concept is really easy but they are time consuming (the reason for the large amount of steps listed include the amounts of food coloring needed to dye the batter). The end result was worth it after the kids saw these and thought they were awesome. I didn't have the heart to tell them they were eating plain old vanilla cake with plain old vanilla frosting. They'll be perfect for your little hippie, too!
Provided by PSU Lioness
Categories Dessert
Time 57m
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170.3, Fat 5.4, SaturatedFat 0.9, Sodium 177.1, Carbohydrate 29.6, Fiber 0.2, Sugar 23.6, Protein 1
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 dye cupcakes recipes"
HOW TO MAKE TIE DYE CUPCAKES: 12 STEPS (WITH PICTURES)
From wikihow.com
70% (14)Estimated Reading Time 7 minsCategory CupcakesPublished 2010-04-15
- Bake the cupcakes. Preheat your oven to 365 F (185 C). When it’s hot, put in the cupcakes and bake them for 20 minutes. After that time, remove the cakes from the oven with an oven mitt to see if they're ready.
- Cool the cupcakes. Transfer the baked cupcakes to a wire cooling rack. Let them cool to room temperature before serving or frosting. It’s important to let the cupcakes cool before you add frosting, otherwise the frosting will melt off instead of sticking to the top of the cupcakes.
- Dye the frosting. Divide the frosting into three separate bowls. Add a few drops of a different food coloring or edible gel paste to each bowl and stir to combine.
- Prepare a piping bag. Fit a piping bag with your desired tip for frosting the cupcakes. Fill the bag with the frosting, using a spoon to position the frosting colors side by side in the bag.
- Frost the cupcakes before serving. Start the piping around the outer edge of the cupcake and work your way toward the center in a spiral shape. When you get to the very center, pull up the tip of the bag to form a small peak in the middle.
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Preheat oven to 375°F. Prepare the cupcake batter according to package directions. Pour batter into cupcake liners and add a few drops of the different colors of food dye directly onto each cupcake. Use a toothpick to swirl the colors in. (You can alternatively dye 1/4 cup of cake batter and swirl approximately 1 teaspoon into each cupcake and ...
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TIE DYE CUPCAKES – TUPPERWARE CA
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Jun 23, 2015 - Explore Nathalie Todesco Basset's board "Tie dye cupcakes" on Pinterest. See more ideas about tie dye cupcakes, cupcakes, cupcake cakes.
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