Red, White and Blue “Tie-Dye” Jumbo Cupcakes

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for cupcakes that are sure to add a bang to your Fourth of July celebration.

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Prep Time 30 min
Total Time 1 hr 50 min
Servings 12

Ingredients

2: boxes Betty Crocker® SuperMoist® white cake mix

2 1/2: cups water

2/3: cup vegetable oil

6: egg whites

: Red and blue food color

2: containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting

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Directions

1 Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
2 In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
3 Divide batter among 3 bowls; tint 1 bowl with red food color and 1 with blue food color. Leave remaining batter plain. In each muffin cup, place 2 tablespoons red batter, 2 tablespoons blue batter and 2 tablespoons plain batter.
4 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
5 Meanwhile, divide frosting among 3 bowls. Tint 1 bowl red and 1 bowl blue. Leave remaining frosting white.
6 In large (16-inch) disposable decorating bag fitted with star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from the tip of the bag. Do not mix colors together. Starting at outer edge of cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations (or however you desire) on each cupcake. Store loosely covered.