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Tie–Dyed Mini Cupcakes
Description: Pack some un-iced cupcakes into the lunch bag with a small container of icing and some multi-coloured sprinkles, your kids will have fun decorating them at school before popping them into their mouths!



Prep Time:15 minutes
Cook Time:17 minutes
Freezing:excellent

Ingredients Preparation
48 mini cupcake paper liners

CUPCAKES
½ cup[125 mL]Crisco® All-Vegetable Shortening
1 cup[250 mL]sugar
2 eggs
1 tsp[5 mL]vanilla extract
2 cups[500 mL]Robin Hood® Original All Purpose Flour
1½ tsp[7 mL]baking powder
¼ tsp[1 mL]salt
¾ cup[175 mL]Carnation® Regular, 2% or Fat Free Evaporated Milk
¼ cup[50 mL]multi-coloured sprinkles

ICING
½ cup[125 mL]butter, softened
6 cups[1.5 L]icing sugar
½ cup[125 mL]Carnation Regular, 2% or Fat Free Evaporated Milk
1 tsp[5 mL]vanilla extract
Preheat oven to 350ºF (180ºC). 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 for 15 to 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.

TIPS:
• Use a small ice cream scoop to place the batter into prepared pans.
• Have the kids help decorate the cupcakes.
• Add a few drops of food colouring to the icing.


Makes 48 mini cupcakes




Tie–Dyed Mini Cupcakes
 
Rate: 21 rating(s)