Tie-Dyed Cupcakes

Prep: 15 min | Yield: 24 cupcakes

Ingredients

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® white or yellow cake mix*
• Water, vegetable oil and egg whites calledfor on cake mix box
• 1 (9 ounce) container Betty Crocker® Parlor Perfect™ confetti sprinkles

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans).
2. Make cake as directed on box for 24 cupcakes - except fill muffin cups half full; top each with 1/4 teaspoon sprinkles.
3. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.
4. Bake and cool as directed on box for cupcakes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens