food recipes

Sweetheart Cupcakes



Nutrition : 242 calories,
4.2 stars - based on 388 reviews
Yield : 2 dozen cupcakes

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 ΒΌ cups water
  • β…“ cup vegetable oil
  • 3 egg whites
  • 8 drops red food coloring
  • 2 drops raspberry candy oil

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  • Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  • Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  • Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  • Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  • Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

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