Rainbow Cupcakes Tie Dyed Recipes

"TIE-DYE" CUPCAKES

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.

RAINBOW CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
• Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
• Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

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.

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.

RAINBOW CUPCAKES

Steps:

• Preheat oven to 325°. Line 12 muffin cups with paper liners. Prepare cake mix according to package directions., Divide batter into six separate bowls, tinting each with food coloring to make purple, blue, green, yellow, orange and red batter. Fill prepared cups two-thirds full, alternating tablespoonfuls of colored batter., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. If desired, using a new small paintbrush, paint five stripes with food coloring inside a pastry bag fitted with a round tip. Fill bag with whipped cream. Pipe over cupcakes.

THE EASIEST RAINBOW SWIRL TIE DYE CUPCAKES RECIPE

Steps:

• Preheat oven to 375F
• Prepare the cupcake batter according to package directions.
• Portion into cupcake liners and add drops of the 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 repeat with at least one additional color.)
• Bake until the tops are set and an inserted toothpick comes out clean.
• To make the frosting, combine the butter, sugar and vanilla extract.
• Add the cream until you reach your desired consistency.
• Portion out into 3 bowls. Dye each bowl a different color using the food dye.
• Fit your piping bag with a #12 round tip and spoon the frosting in 1 Tablespoon at a time, pushing the frosting to different sides, so you can see all 3 at once - like a Venn diagram.
• *Alternatively, you can use a tri-color applicator tip.
• Twist the bag to secure and swirl your frosting onto the cupcakes.
• Take an offset spatula and flatten the frosting. Swirl a bit, as needed.

RAINBOW CUPCAKES (TIE-DYED)

Steps:

• Mix the white cake box mix according to the no-yolk (WHITE) recipe
• get 6 small bowls and divide batter evenly into each
• add food coloring to make the following colors: purple (blue/red), blue, green (blue/yellow), yellow, orange (yellow/red) and red.
• 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.
• 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??
• bake according to box mix directions for cup-cakes. while baking - make the FROSTING....
• FROSTING DIRECTIONS:
• 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.
• 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
• 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)
• add vanilla and mix well
• spread frosting on cupcakes - store in a closed container in a cool place