Tie-Dyed Chocolate Cupcakes
·cake mix, devils food
·prepare for cupcakes - fill cups 3/4 full
·bake according to cupcake directions on mix
6 cpowdered sugar
1 tspvanilla extract
1 tspalmond extract
How to Make Tie-Dyed Chocolate Cupcakes
- On high speed, beat 1/2 Cup butter until light and fluffy, 1-2 min. Gradually beat in powdered sugar. Add 1/3 cup milk, 1 tsp.vanilla and 1 tsp.almond extract. Beat until fluffy 2-3 minutes. Transfer 2 and 1/2 cups frosting to seperate bowl and tint bright yellow with food coloring. Transer equal amouns of remaining frosting into 2 more seperate bowls. Tint one blue and tint one red with your food coloring.
- Alternately spoon heaping tablespoons of yellow and blue frosting into pastry bag with medium tip. Gently press sides of bag to slightly blend frosting. Repeat with Red and yellow frosting into pastry bag, blending gently. (You can use baggies for a pastry bag, just cut the tip on bottom corner) Pipe frosting onto cupcakes after they have cooled completely. The kids will love these!