Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sandra Lee - Tie-Dyed Cupcakes Recipe
    Lost? Site Map

    Sandra Lee - Tie-Dyed Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Pamplemoussee's Note:

    These are so cute and so yummy. Perfect for a birthday party.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 24

    Yield:

    cupcakes

    Units: US | Metric

    • 1 (18 1/4 ounce) box vanilla cake mix
    • 1 1/4 cups water
    • 1/3 cup canola oil
    • 1 (1 1/4 ounce) bottle colored snowflake candy sprinkles
    • 1 (1 7/8 ounce) bottle rainbow candy sprinkles
    • cake decorating gel, assorted colors
    • 1 (12 ounce) container whipped fluffy white frosting

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Line 2 (12-muffin) tins with cupcake papers; set aside.
    2. 2
      In a large bowl, mix together cake mix, water, and oil. Use a hand held electric mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles. Mix for another 30 seconds.
    3. 3
      Use a ladle to fill each lined muffin cup 2/3 of the way full. Using oven mitts, place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted into center of cupcake comes out clean with no wet batter. Use oven mitts to remove from oven and let cool completely before frosting, about 15 minutes.
    4. 4
      Once cool, spread 2 tablespoons frosting on each cupcake. Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect. Repeat this step, turning cupcake as you go.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sandra Lee - Tie-Dyed Cupcakes

    Serving Size: 1 (51 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 179.1
     
    Calories from Fat 70
    39%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.4 mg
    0%
    Sodium 167.9 mg
    6%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 0.2 g
    0%
    Sugars 18.2 g
    73%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    candy sprinkles

    candy sprinkles

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes