Red, White and Blue “Tie-Dye” Jumbo Cupcakes

Dairy Free
Health score
2%
Red, White and Blue “Tie-Dye” Jumbo Cupcakes
110 min.
12
666kcal

Suggestions


Get ready to celebrate in style with these stunning Red, White and Blue “Tie-Dye” Jumbo Cupcakes! Perfect for any festive occasion, these eye-catching treats are not only visually appealing but also dairy-free, making them a delightful option for those with dietary restrictions. With a vibrant tie-dye effect, these cupcakes are sure to be the star of your dessert table, bringing a burst of color and flavor that everyone will love.

Imagine biting into a fluffy, moist cupcake that’s layered with rich, creamy frosting in patriotic colors. The combination of red, blue, and white not only makes for a festive presentation but also offers a deliciously sweet experience that will leave your guests asking for seconds. Whether it’s a Fourth of July celebration, a birthday party, or just a fun baking day with the family, these jumbo cupcakes are a fantastic way to spread joy and indulge in a sweet treat.

With a preparation time of just 110 minutes, you’ll be able to whip up a dozen of these delightful cupcakes in no time. The process is simple and fun, making it a great activity for bakers of all ages. So gather your ingredients, preheat that oven, and get ready to impress your friends and family with these delightful Red, White and Blue “Tie-Dye” Jumbo Cupcakes!

Ingredients

  •  egg whites 
  • 12 servings food coloring blue red
  • lb vanilla frosting 
  • 0.7 cup vegetable oil 
  • 2.5 cups water 
  • boxes cake mix white

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F.
  2. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
  3. In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
  4. Divide batter among 3 bowls; tint 1 bowl with red food color and 1 with blue food color. Leave remaining batter plain. In each muffin cup, place 2 tablespoons red batter, 2 tablespoons blue batter and 2 tablespoons plain batter.
  5. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  6. Meanwhile, divide frosting among 3 bowls. Tint 1 bowl red and 1 bowl blue. Leave remaining frosting white.
  7. In large (16-inch) disposable decorating bag fitted with star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from the tip of the bag. Do not mix colors together. Starting at outer edge of cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations (or however you desire) on each cupcake. Store loosely covered.

Nutrition Facts

Calories666kcal
Protein3.11%
Fat24.09%
Carbs72.8%

Properties

Glycemic Index
3.58
Glycemic Load
22.07
Inflammation Score
-2
Nutrition Score
8.8995651570351%

Nutrients percent of daily need

Calories:665.76kcal
33.29%
Fat:17.87g
27.5%
Saturated Fat:4.3g
26.85%
Carbohydrates:121.53g
40.51%
Net Carbohydrates:120.58g
43.85%
Sugar:84.07g
93.41%
Cholesterol:0mg
0%
Sodium:763.6mg
33.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.19g
10.37%
Phosphorus:306.24mg
30.62%
Vitamin B2:0.48mg
28.3%
Calcium:193.5mg
19.35%
Folate:66.96µg
16.74%
Vitamin K:16.61µg
15.82%
Selenium:10.49µg
14.98%
Vitamin E:2.1mg
14.03%
Vitamin B1:0.2mg
13.01%
Vitamin B3:2.24mg
11.19%
Iron:1.81mg
10.08%
Manganese:0.18mg
8.91%
Copper:0.08mg
4.06%
Fiber:0.95g
3.79%
Vitamin B5:0.32mg
3.23%
Magnesium:12.38mg
3.09%
Zinc:0.46mg
3.06%
Potassium:103.58mg
2.96%
Vitamin B6:0.02mg
1.24%