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Sweetheart Cupcakes Sweetheart Cupcakes

Recipes

Sweetheart Cupcakes

Recipe submitted by: Amy Pickett

Recipe courtesy of: http://allrecipes.com/

You can change the colors for any holiday.
 
cook 20min
cook 20min
cook 24 cupcakes

What's in it

Ingredients

1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
8 drops red food coloring
2 drops raspberry candy oil

How to cook it

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  • Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  • Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  • Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  • Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  • Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.