Tie-Dye Cupcakes: The Go Blue Batch

Tie Dye Cupcakes

To prepare for a bus ride from Michigan back to Chicago, I stopped in the community library’s bookstore for reading materials and a few DVDs. For $10, I picked up several Cooking Light issues, American History X and Hairspray on DVD, and the book, In the Garden of Beasts by Erik Larson. (I’m reading Larson’s Devil in the White City now, and it’s fascinating.) I also really couldn’t resist grabbing two CDs for an additional $2. LOVE me some *NSYNC. While perusing through my magazines, I saw a recipe advertorial for tie-dye cupcakes. I tore out the sheet and stashed it in my bag along with a few others, including recipes for Fried Chickpea and Arugula Pita Sandwiches and a Shrimp, Grapefruit and Avocado Salad.

When my neighbor invited me to a football game watch for my alma mater, the University of Michigan, I figured I had my reason to test out a “Go Blue” version of the treat. The original recipe suggested using three different flavors of JELL-O, but I opted for two instead: Berry Blue and Island Pineapple, and left the third batch of batter plain. JELL-O comes in so many flavors; I think it would be fun to recreate the recipe using alternative flavors. Maybe I’ll work in the Margarita JELL-O to my next batch of Margarita Cupcakes. :)


The Makings:

  • White Cake Mix – 1 box
  • Eggs – 3
  • Oil – 1/3 cup
  • JELL-O – 1/4 cup of dry gelatin mix per flavor (I used 2 different flavors; The small JELL-O boxes will work, and you’ll have leftovers.)
  • Frosting, assorted sprinkles and food coloring (optional)

The Sweetness:

1. Preheat oven to XX degrees. Follow cake mix instructions on box and divide batter into 3 portions.

2. Stir 1/4 cup dry JELL-O mix into each batter portion. (I opted to leave my third bowl untouched.) Add food coloring to intensify color in batter, if desired. (I used about 5-10 drops of blue and yellow food coloring.)

3. Take turns spooning colored batter into each cupcake liner; each cupcake should have all 3 colors. (I varied the order of spooning/layering, so that some would have blue batter on the bottom, some had white and some had yellow.)

4. Bake cupcakes for 16-20 minutes. Frost and decorate once cupcakes are cool. (I found a bottle of Easter-themed sequins and used only the blue and yellow ones. I brought a cupcake with just the orange chicks to the party, too, to give to a non-Michigan fan.)

The cupcakes were devoured at the party. The JELL-O flavoring came through in taste, but was subtle and lighter than expected. (We also took home a W that night; HAIL!)

This recipe was adapted from Kraft Recipes

More Sweetness:
Margarita Cupcakes  Coconut-Apricot Macaroons  Lemon Cool Whip Cookies

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