Breakfast
Tie Dyed Mini Cupcakes
Colorful mini cupcakes swirled with vibrant dye—fun, bite-sized treats ideal for parties and kid-friendly events.
Ingredients:
- cupcakes:
- 1/2 cup criscoВ® all-vegetable shortening
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups robin hoodВ® all purpose flour
- 1 1/2 teaspoons baking powder 1/4 teaspoon salt
- 3/4 cup regular, 2% or fat free carnationВ® evaporated milk 1/4 cup multi-coloured sprinkles
- icing:
- 1/2 cup butter, softened 6 cups icing sugar
- 1/2 cup regular, 2% or fat free carnationВ® evaporated milk
- 1 teaspoon vanilla
Directions:
- Preheat oven to 350 degrees F (180 degrees C). Line mini muffin pans with paper liners.
- CUPCAKES: Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
- Combine dry ingredients in a separate bowl. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in sprinkles. Place batter in prepared pans.
- Bake in preheated oven 15-17 minutes. Cool. Repeat process with second pan.
- ICING: Beat butter, 3 cups icing sugar, milk and vanilla for 5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating for 1 minute after each addition. Ice cupcakes once cool.