My mom has been asking me to make tie dye cupcakes forever. So this weekend while I was home, I decided (a.k.a. was coerced) to finally bake the tie dye cupcakes. The end result ended up being more rainbow than tie dye, so I'm going to call them that. These were really pretty, and they're perfect for Easter/Spring coming up.
I used Wilton gel food dyes here, but I'm pretty sure that liquid ones would work as well. The color probably just wouldn't be as intense, and you would need to use more of them. I've seen these pretty awesome looking neon gel food colors in the supermarket, but I'm not sure who makes them. I think they would make pretty interesting looking colors.
After I dyed and mixed all the batter, I alternated spooning it into the cupcake trays. Suspiciously, despite it being my mom that wanted these, I was all alone when it came to the huge clean up using 6 different bowls caused. Hm...interesting.
The white cake recipe (makes 24 cupcakes):
Preheat oven to 350 degrees
2 sticks unsalted butter, room temperature
2 C sugar
7 large egg whites
3 C cake flour
4 tsp baking powder
1/2 tsp salt
1 C whole milk
2 tsp vanilla
1. Cream together butter and sugar
2. Add egg whites and beat well
3. Sift together flour, baking powder, and salt
4. Add 1/3 of flour mixture to butter mixture and beat until incorporated. Add milk and vanilla alternately with the flour mixture, ending with the flour
5. Divide batter between into lined cupcake trays
6. Bake for 18-22 minutes, until cake springs back when touched