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

Name: Red, White and Blue “Tie-Dye” Jumbo Cupcakes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: American
Ingredients: 6 egg whites; 12 servings Red and blue food color; 907 grams containers each) Betty Rich & Creamy vanilla frosting; 158 milliliters vegetable oil; 591 milliliters water; 2 boxes Betty white cake mix

Red, White and Blue “Tie-Dye” Jumbo Cupcakes might be just the dessert you are searching for. This recipe serves 12. Watching your figure? This dairy free recipe has 749 calories, 5g of protein, and 28g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have egg whites, vegetable oil, betty cake mix, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place jumbo paper baking cup in each of 12 jumbo muffin cups.

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Muffin Liners

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.

Ingredients you will need

Egg Whites

Water

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Red Food Color

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Bowl

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.

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Toothpicks

Oven

Meanwhile, divide frosting among 3 bowls. Tint 1 bowl red and 1 bowl blue. Leave remaining frosting white.

Ingredients you will need

Frosting

Equipment you will use

Bowl

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.

Ingredients you will need

Frosting

Cupcakes