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

Dairy Free
Health score
1%
Red, White and Blue “Tie-Dye” Jumbo Cupcakes
110 min.
12
508kcal

Suggestions


Get ready to celebrate with a burst of color and flavor! Our Red, White and Blue “Tie-Dye” Jumbo Cupcakes are the perfect dessert for any festive occasion, whether it's a Fourth of July barbecue, a birthday party, or just a fun family gathering. These eye-catching cupcakes not only look stunning but are also dairy-free, making them a delightful treat for everyone to enjoy.

Imagine sinking your teeth into a moist, fluffy cake that’s beautifully swirled with vibrant red and blue hues, all topped with a luscious, creamy frosting. The combination of flavors and colors will surely impress your guests and make your dessert table the star of the show. Plus, with a preparation time of just 110 minutes, you can whip up a dozen of these delightful cupcakes without breaking a sweat!

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees a fun baking experience. The use of Betty Super White Cake Mix ensures that you’ll achieve that perfect texture, while the vibrant food colors bring a playful twist to your traditional cupcake. So gather your ingredients, preheat your oven, and let’s create some delicious memories with these Red, White and Blue “Tie-Dye” Jumbo Cupcakes!

Ingredients

  • boxes cake mix white
  • 2.5 cups water 
  • 0.7 cup vegetable oil 
  •  egg whites 
  • serving food coloring blue red
  • 16 oz vanilla frosting 

Equipment

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

Directions

  1. Heat oven to 350°F.
  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

Calories508kcal
Protein4.07%
Fat20.74%
Carbs75.19%

Properties

Glycemic Index
3.58
Glycemic Load
11.04
Inflammation Score
-2
Nutrition Score
8.0869565729214%

Nutrients percent of daily need

Calories:507.75kcal
25.39%
Fat:11.75g
18.08%
Saturated Fat:3.17g
19.84%
Carbohydrates:95.86g
31.95%
Net Carbohydrates:94.92g
34.51%
Sugar:60.22g
66.91%
Cholesterol:0mg
0%
Sodium:694.05mg
30.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.19g
10.37%
Phosphorus:299.44mg
29.94%
Vitamin B2:0.37mg
21.59%
Calcium:192.37mg
19.24%
Folate:63.94µg
15.99%
Selenium:10.45µg
14.93%
Vitamin B1:0.19mg
12.76%
Vitamin K:11.69µg
11.14%
Vitamin B3:2.15mg
10.77%
Vitamin E:1.53mg
10.17%
Iron:1.75mg
9.74%
Manganese:0.18mg
8.91%
Copper:0.08mg
4.06%
Fiber:0.95g
3.79%
Vitamin B5:0.3mg
3.03%
Magnesium:12mg
3%
Zinc:0.43mg
2.88%
Potassium:90.73mg
2.59%
Vitamin B6:0.02mg
1.24%