Last week was a heavy baking week.
Monday night I baked an Oreo Cream Cake to celebrate Oreo’s 100th birthday on March 6.
Tuesday night I baked Thin Mint cupcakes and strawberry cupcakes. I plan to make these for a friend’s baby shower on Sunday, but wanted to let her taste them first. (She’s in her third trimester. She deserves to have cupcakes for any old reason.)
Wednesday night I was waylaid by a headache and watched TV most of the night, so Thursday I had to make a celery cake for work (did you know March is National Celery Month?) and tie-dye cupcakes E to take to school for her birthday treats.
The celery cake wasn’t bad, but the tie-dye cupcakes were awesome!
- White cake mix, with eggs, oil, and water (or use a basic white cake recipe)
- White frosting
- Cupcake liners
- Lots of bowls
- Liquid food coloring
Preheat oven to 350 degrees and place cupcake liners in cupcake pans.
Mix white cake accoding to instruction on the box, or your favorite recipe.
Divide cupcake batter into bowls (I used five for colors green, purple, blue, red and yellow) and add food coloring to each bowl. Stir well.
Spoon a dollop size amount of each colored batter into each cupcake liner and bake as the box or your recipe directs, usually 16 to 22 minutes.
Allow cupcakes to cool before frosting. Use sprinkles to add color and enjoy!