Tye Dyed Cupcakes Recipe
Tye Dyed Cupcakes Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 3
- Calories: 260
- Fat: 9 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 42 g
- Sugar: 0 g
- Sodium: 320 mg
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Cupcakes are easy to make and delicious eat. Whatever the occasion, cupcakes are usually served at parties as an easy treat with a soft drinks and tea. So, if you are trying to make tye dyed cupcake, you should know that you are trying to bring back the tradition of tie dye that gained popularity in the 60s.
Ingredients
- Eggs - 4
- Butter or margarine - 100g
- Caster sugar
- Baking powder (optional) - ¼ teaspoon
- Vanilla essence (optional) - ½ teaspoon
Instructions
- Add eggs into a large bowl and prepare the batter.
- A large bowl will allow you to batter the eggs more freely and more easily as the mixture should be stirred well.
- Be sure to batter one egg at a time and add the next after you have blended yolk and white.
- If you want to give your cupcakes a different and extra taste, try using vanilla essence.
- After you have beaten the eggs well, pour the mixture in four to five smaller bowls.
- This is done to add different colours and give a look to the cakes.
- You can increase the number of smaller bowls if the batter is too much.
- After you have separated the batter in different smaller bowls, use food colour dyes to give the mixture a brightly coloured look.
- Use three drops of colours of your choice to each bowl and stir the mixture with a spatula.
- Do not stop stirring until the food colour dyes are blended a well into the batter.
- Now it is time to layer the batter to the cupcakes that are already in the pan.
- Do not top the cake with more than ¾ inch of layers of different colours as it will make a mess.
- Be very careful while adding the colour layers to the cakes.
- You can make swirls on the cakes to give a more genuine tie dye look.
- Now bake the cakes in the oven.
- Do not pull out the cakes until you make sure they are well baked.
- Stick a toothpick to see if the insides of the cakes are well cooked.
 - ¼ teaspoon Vanilla essence (optional) - ½ teaspoon Instructions Add eggs into a large bowl and prepare the batter. A large bowl will allow you to batter the eggs more freely and more easily as the mixture should be stirred well. Be sure to batter one egg at a time and add the next after you have blended yolk and white. If you want to give your cupcakes a different and extra taste, try using vanilla essence. After you have beaten the eggs well, pour the mixture in four to five smaller bowls. This is done to add different colours and give a look to the cakes. You can increase the number of smaller bowls if the batter is too much. After you have separated the batter in different smaller bowls, use food colour dyes to give the mixture a brightly coloured look. Use three drops of colours of your choice to each bowl and stir the mixture with a spatula. Do not stop stirring until the food colour dyes are blended a well into the batter. Now it is time to layer the batter to the cupcakes that are already in the pan. Do not top the cake with more than ¾ inch of layers of different colours as it will make a mess. Be very careful while adding the colour layers to the cakes. You can make swirls on the cakes to give a more genuine tie dye look. Now bake the cakes in the oven. Do not pull out the cakes until you make sure they are well baked. Stick a toothpick to see if the insides of the cakes are well cooked. 3.2.1284
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