Recipe #2!

Good morning/afternoon/evening everyone! I figured I'd go ahead and post today's recipe since my mom and I are making it later!

Today's Recipe: TIE DYE CUPCAKES ♥

**All recipes are taken from either the Taste of Home Cake Mix Treats or the Betty Crocker Best Cupcakes and Cakes books!**

Yields: 24 Cupcakes

Ingredients:

• 1 box Betty Crocker SuperMoist white cake mix
• Water, Vegetable Oil, and Eggs as called for on box
• Betty Crocker gel food colors or paste food colors (red, orange, yellow, green, blue, purple)
• 2 containers (1 lb each) Betty Crocker Rich and Creamy white frosting

Directions:

1. 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 mix as directed on box for cupcakes using water, vegetable oil, and egg whites. 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 1/2 full. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool 10 minutes. Move to cooling rack. Cool completely.
2. 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 frosting side by side in bag, alternating colors and working up from tip of bag. DO NOT STIR COLORS TOGETHER! Starting at 12 o'clock on outer edge of each cupcake and using constant pressure on the bag, pipe frosting clockwise for 3 rotations, working toward center and ending in a small peak.

Hope you guys enjoyed this recipe! Once me and my mom are done making these, I will post pictures of how they look!

Have a great day guys :)

xoxo tyler