TIE-DYED CUPCAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tie-Dyed Cupcakes image

Just "dyeing" for a new treat? Make colorful family-friendly cupcakes that need no frosting and pack perfectly to go!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 3

1 box Betty Crocker™ Super Moist™ white or yellow cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container (9 oz) Betty Crocker™ Parlor Perfect™ confetti sprinkles

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake as directed on box for 24 cupcakes--except fill muffin cups half full; top each with 1/4 teaspoon sprinkles. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.
  • Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 16 g, TransFat 0 g

There are no comments yet!