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These were a bit hit with the kids at my nephew’s birthday party, as well as with some of the adults.
Combine all cupcake ingredients until incorporated (about 30 seconds). Scrape the sides of the bowl and then beat on medium-high speed for 3 minutes.
Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color. I used Wilton brand gel colors; they’re the top of the line.
To get a layered stripe like I used, you’ll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won’t spread on its own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.
Bake according to the package directions, until a toothpick comes out dry. Makes around 15 cupcakes.
For the icing:
Add butter and powdered sugar and beat until light and fluffy. Add the vanilla extract and salt. Mix until combined. Gradually add milk (you may not need all of it) and beat for 2-3 minutes until fluffy.
Frost cooled cupcakes.
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bonnie hawkins on 7.8.2011
Can I use a sugar-free cake mix?
reeza on 2.22.2011
I’ve been wanting to try these forever! Thank you for sharing the recipe. Can’t wait:D
wendytx on 2.21.2011
I can’t wait to make these!