Tie-dye Cupcakes

I saw a picture of a tie-dye cupcake once. It was beautiful!!! So I forced our mutual friend Sam into making them with me. This was also something I made the night before the fall semester started.

You can use a boxed white cake mix or funfetti mix those work fine and you can skip down to the part about tie-dying the batter. Here's my thing about cake mixes though. I think that the cake is too soft and fluffy, also the cake mix absorbs more than just the color of the food coloring. So you bite into the cake only to get the taste of food coloring. Here's a simple white cake recipe that I found online (again I never seem to know where I find them because I write it out on loose leaf paper and put it in a binder)

Ingredients:

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions:

1) Preheat the oven to 350 degrees. Line your muffin pans with paper liners or if you want to make it into an actual cake grease your pan and add a little flour. (The flour keeps the cake from sticking and also helps the cake from absorbing the oil you use to grease the pan)
2) In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time and then stir in the vanilla.
3)Combine flour and baking powder, add it all to the creamed sugar and butter mixture and mix it well.
4) Add the milk a little bit at a time until the batter is smooth.

Here's the fun part =]
tie dye:
First ask how many colors you want? In the picture there are 3 colors: blue, purple, and green.
1. Get 3 bowls out.
2. split the batter into the 3 bowls.
3. Add food coloring until the batter is whatever color you want it to be.
4. Spoon little bits of the batter into your paper liners or into the pan your baking. Layer them however you want and then you can either leave them the way you layered them or you can stir a spoon around once or twice to mix the colors.

Cupcakes: Bake for 20 to 25 minutes
Pan: Bake for 30 to 40 minutes
The cake is down when it springs back after you poke it.

For the frosting I used the cream cheese frosting recipe and I put a little bit of it into the middle of the cupcakes for filling. The frosting is kind of soft and it has the tendency to want to run off the cupcakes, so I put the cupcakes into the fridge which made the frosting harden and added to the denseness of the cake. They were yummy <3 Also I didn't have cupcake liners when I made this so the outsides of my cake became brown.