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. :)
- 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)
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