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DIY: Sarah + Kat's Cupcake Extravaganza

I have received a few emails, FB messages, etc about how to do the rainbow cupcakes so I thought I'd do a DIY post with photos for easier understanding! :]

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.materials for cupcakes.

-box of white cake mix (preferably find the one that says you only need egg whites and not whole eggs.. the batter is easier to work with)

-food coloring (gel colors will make your batter more intense... however they are more expensive; we used the "neon" collection)

.materials for frosting.

-two 8 oz. packets of regular cream cheese (allow to thaw for 30 minutes.. you can do this while you're making and setting the batter!)

-1/2-1 cup of powdered sugar


1. Preheat oven and mix up batter according to directions on box. (this will vary) Once mixed, divide batter into three equal sections and dye according to directions on food coloring box (remember to reduce to 1/3 because you have three smaller samples)

2. Gently plop a small spoonful of first batter color into cups (filling about 1/5 of the way up). Keep in mind that it will be on the bottom, obviously, so plan your colors out accordingly.

3. Get your second color ready. Essentially, you will be just plopping it on top. Once it is plopped (yes technical term), DO NOT spread it out. This will mix colors. Just let it set. One technique we found was to let it drip in ribbons. This ensures even coverage. You want the same amount of this color as the first.

4. Do the same with your third and final color. You want the tins to only be filled up 2/3 of the way. So judge from there. (It's okay if it's a little over, obviously)

5. Bake according to your cake-mix directions. While they are baking, we can work on the frosting! Take two thawed packages and put in an all-purpose mixer/a bowl large enough to use hand beaters with. Beat for about 10 minutes or until frothy. After this, add your sugar. You can add anywhere from 1/2 cup to 1 cup depending on how sweet you would like it. We added 3/4 and it was perfect. Beat this for another 5 minutes.

6. Dye according to food coloring box instructions. We chose raspberry. Beat for another 5 minutes (cream cheese should be extremely frothy and nom nom nom). Make sure to scrape down sides of bowl halfway through to ensure even distribution of color.

7. When cupcakes are done, remove from oven and allow to cool on cooling rack. Do not frost while they are still warm!

8. Frost and eat!

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Posted in Home Improvement Post Date 01/10/2017






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