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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]granulated sugar
2 eggs
1 tsp[5 mL]vanilla
2 cups[500 mL]Robin Hood® All Purpose Flour
1 ½ 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
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 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.

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


[+] Comments
Reviewed on 3/8/2013 11:52:00 AM by Doreen
Make for Pride Bake sale
Reviewed on 6/9/2012 6:36:00 AM by Su
This recipe was nothing great. The cake was only so-so. The sprinkles sort of bleed out and the cupcakes did not look to attractive. So the icing is a must, to cover the top. I also halfed the recipe.
Reviewed on 9/22/2011 11:10:00 PM by Linda
You should check with the school before sending a knife, even a plastic one. If I was the lunch monitor, I wouldn't be happy with you for sending icing in a bag. Many times it doesn't end up on the cupcakes but in some girl's long hair or all over the table and floor. The cupcakes weren't great - I like things that taste good on their oen but these needed the icing.
Reviewed on 4/30/2011 9:45:00 PM by Mandy
I would not recommend making this recipe at all! The cupcakes did not taste good, they tasted more like bread and smelt like oatmeal (weird i know). All the icing tasted like was icing sugar, your better off buying one from the store! Don't waste your time making these cupcakes.. trust me they take longer than 15 minutes (unless your some kind of magician).
Reviewed on 1/11/2011 8:59:00 PM by Su
I halfed the recipe - only 1 kid to feed. It tastes nice with enough sugar. Icing was not necessary. It was a little dry. I will use half evaporated milk and half fresh milk next time so that i get the richness of the evaporated milk and the moistness of the fresh milk. Also sprinkle the top of the filled cases with a little coloured sprinkles - makes it a little more appealing to kids. Thanks for the recipe.

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

Nutritional Information

Servings Per Recipe 48
Per 1 Cupcake (37 g)
Calories 149
Protein 1.4 g
Fat 5.2 g
Saturated Fat2.2 g
Cholesterol 15 mg
Carbohydrate 24.8 g
Fibre0.1 g
Sodium 45 mg
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 1 %DV