Tie-Dye Cupcakes
It's a cold, rainy day today which is a great excuse to bake (not that I really need an excuse). I really wanted a delicious vanilla cupcake but I wanted to make it more creative...so I thought tie-dye! They came out very pretty and I topped it off with silky vanilla buttercream. Delicious!
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
cupcakes
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Ingredients
- 1 1/2 cups cake flour
- 1 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter at room temp
- 2 cups Sugar
- 4 eggs at room temp
- 1 cup evaporated milk undiluted
- 4 tsp vanilla extract
- food dye (blue, pink, purple, yellow) 2 drops each
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 325 degrees.
- Sift together both flours, baking powder and salt. Set aside.
- Sift the flours together.
- In a separate bowl, cream together the butter and sugar until fluffy.
- Add the eggs, one at a time, beating well after every addition.
- Beat in the vanilla extract.
- Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk.
- Pour batter evenly into 4 small bowls. Add 2 drops of food dye to each bowl and mix until color is evenly distributed throughout the batter.
- Add one tablespoon of blue batter to each lined cupcake tin, then repeat with the pink, purple and yellow batters. I did this rotation twice to use all the batter. Then I took a toothpick and swirled the batter around a bit.
- Bake in a 325 degree F oven for about 28 minutes or until a toothpick inserted in the center comes out clean. After they cool, top with silky vanilla buttercream.
Recipe Notes
It's a cold, rainy day today which is a great excuse to bake (not that I really need an excuse). I really wanted a delicious vanilla cupcake but I wanted to make it more creative...so I thought tie-dye! They came out very pretty and I topped it off with silky vanilla buttercream. Delicious!
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