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Tie Dyed Cupcakes Exps Bbz22 114059 P2 Md 06 23 9b

Tie-Dyed Cupcakes

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD: 1-1/2 dozen.
Take a trip back to the '60s 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

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/2 cups (12 ounces) lemon-lime soda
  • Neon food coloring
  • 1 can (16 ounces) vanilla frosting
  • Colored sprinkles

Directions

  • 1. 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 5 bowls. Add a few drops of food coloring to each bowl; stir just until combined.
  • 2. Drop a spoonful of 1 color of batter into each of 18 paper-lined muffin cups. Layer with spoonfuls of remaining colored batter until muffin cups are two-thirds full.
  • 3. 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.
  • 4. Frost tops and decorate with sprinkles.

Nutrition Facts

1 cupcake: 235 calories, 9g fat (3g saturated fat), 0 cholesterol, 258mg sodium, 38g carbohydrate (26g sugars, 0 fiber), 1g protein.

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