Sweetheart Cupcakes You Have To Try

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Sweetheart Cupcakes

"Instead of simply simple white cupcakes, I took it a step further and made them special. You can exchange the colours for any holiday. Shades of green for St. Patrick's Day, pastel colorings for Easter, crimson white and blue for the 4th of July. You get the image."

Ingredients :

1 (18.25 ounce) bundle white cake mix
1 1/four cups water
1/3 cup vegetable oil
3 egg whites
8 drops crimson food coloring
2 drops raspberry sweet oil

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H40M

Preheat an oven to 350 degrees F (one hundred seventy five stages C). Line a popular muffin tin with paper cupcake liners.
Beat the cake mix, water, vegetable oil, and egg whites collectively on low velocity for 30 seconds, then on medium for two mins, until clean. Fill cupcake liners 1/three complete with white batter; set apart.
Stir 4 drops of purple meals coloring into the final bowl of batter to make the batter red, stir within the raspberry oil. Pour 1/three of pink batter right into a resealable plastic bag and set aside.
Mix extra meals coloring into the final bowl of crimson batter until it's far an orange/pink shade 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 tablespoons of red batter.
Cut the corner off the bag with the crimson batter, stick the open tip into the center of the crimson batter and squeeze about 1 tablespoon red batter into every cup.
Bake the layered cupcakes inside the preheated oven till a toothpick inserted into the middle comes out clean, 15 to twenty mins. Cool completely earlier than frosting.

Notes :

Top cupcakes along with your preferred frosting. I used Sturdy Whipped Cream Frosting from this site.

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