Culinary Corner: Sweetheart Cupcakes

Instead of just plain white cupcakes, take it a step further and make them special. You can even change the colors for other holidays – green for St. Patrick’s Day, pastel colors for Easter, or red, white and blue for the 4th of July.

Ingredients:

  • 1 (18.25 oz) package white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil

Directions:

  1. Preheat an oven to 350 degrees F. Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  5. Cut the corner off the bag with the pink batter, stick the open tip in the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted intot he center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Recipe originally posted on AllRecipes.com