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!

Servings Prep Time
18cupcakes 20minutes
Cook Time
30minutes
Servings Prep Time
18cupcakes 20minutes
Cook Time
30minutes
Ingredients
  • 1 1/2cups cake flour
  • 1 1/4cups all purpose flour
  • 2 1/2tsp baking powder
  • 1/4tsp salt
  • 1cup unsalted butterat room temp
  • 2cups Sugar
  • 4 eggsat room temp
  • 1cup evaporated milk undiluted
  • 4tsp vanilla extract
  • food dye (blue, pink, purple, yellow)2 drops each
Instructions
  1. Preheat oven to 325 degrees.
  2. Sift together both flours, baking powder and salt. Set aside.
  3. Sift the flours together.
  4. In a separate bowl, cream together the butter and sugar until fluffy.
  5. Add the eggs, one at a time, beating well after every addition.
  6. Beat in the vanilla extract.
  7. Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk.
  8. 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.
  9. 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.
  10. 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.

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