Tie-Dyed Mini Cupcakes Recipe

Tie-Dyed Mini Cupcakes Recipe

  • Cupcakes:
  • 1/2 cup CRISCO® All-Vegetable Shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups Robin Hood® All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup Regular, 2% or Fat Free Carnation® 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 Carnation® Evaporated Milk
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees F (180 degrees C). Line mini muffin pans with paper liners.
  2. CUPCAKES: Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
  3. 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.
  4. Bake in preheated oven 15-17 minutes. Cool. Repeat process with second pan.
  5. 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.
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