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
Tie-Dyed Cupcakes
Tie-Dyed Cupcakes
Prep Time
30 min
Cook Time
25 min
Yield
1-1/2 dozen
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
- 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.
- 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.
- 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
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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