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Tie-Dyed Cupcakes

Prep 15 min
Total 1 hr 25 min
Servings 24

Just “dyeing” for a new treat? Make colorful family-friendly cupcakes that need no frosting and pack perfectly to go! MORE+ LESS-

By Betty Crocker Kitchens

August 4, 2011

Ingredients

box Betty Crocker™ Super Moist™ white or yellow cake mix

Water, vegetable oil and egg whites called for on cake mix box

container (9 oz) Betty Crocker™ Parlor Perfect™ confetti sprinkles

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2

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.
3

Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Expert Tips

The brightly colored sprinkles melt into the cupcake batter, making a tie-dyed look inside and on top.
Top vanilla ice cream with the same sprinkles to carry the color throughout the dessert.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 170
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2 1/2g 13% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 160mg; 7%
Potassium: 40mg; 1%
Total Carbohydrate: 25g; 8%
Dietary Fiber 0g 0% Sugars 16g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;