Tie-Dye Cupcakes with 7 Minute Frosting & Book Review
Serves: 12 cupcakes
  • 1 cup (7 oz.) sugar
  • 1 and ⅔ cup (7 oz.) AP flour
  • 1 and ¼ tsp. baking powder
  • ½ tsp. salt
  • 6 Tb. butter, room temperature
  • ⅔ cup milk, room temperature
  • ¼ tsp. Fiori di Sicilia extract, ½ tsp. lemon extract, or ½ tsp. orange extract*
  • 2 large eggs, room temperature
  • food coloring liquid or gels (at least 3 colors)
  • Frosting:
  • 2 egg whites
  • 1 cup sugar
  • ⅓ cup water
  • ¼ tsp. cream of tartar
  • ⅛ tsp salt
  • ½ tsp. Fiori di Sicilia, orange or lemon extract or 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees. Line the cupcake pan with 12 liners.
  2. In a mixing bowl, mix the dry stuff: sugar, flour baking powder, and salt.
  3. Beat in the butter by adding it slowly and mix until it forms crumbs.
  4. Add the wet ingredients: milk and extract. Mix 30 seconds on low. Mix 30 seconds on medium.
  5. Add eggs 1 at a time. Mix on medium speed until the batter is smooth.
  6. Divide batter into three bowls and mix in food coloring.
  7. Divide batter evenly among the cupcakes. Swirl gently with a toothpick. Bake for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes and then remove from the pan onto a cooling rack. Cool completely before frosting them.
  8. For the Frosting:
  9. In your mixing bowl again, beat the egg whites until you have foam.
  10. In a saucepan on the stove, mix the sugar, water and cream of tartar. Cook this on medium-high heat until the mixture is boiling. Continue to stir until the sugar is completely dissolved - this may take a few minutes.
  11. Once the sugar is dissolved, turn the burner off. Turn the mixer on and get the eggs fluffy and foaming once again. While the mixer runs on medium-low, slowly pour the sugar water down the side of the mixer in one steady stream. Beat about 1 minutes and add vanilla. Beat another 4-5 minutes or the frosting forms stiff peaks.
Cupcake Recipe adapted from King Arthur Flour
Recipe by Whisk Together at http://www.whisktogether.com/2017/03/21/tiedye-cupcakes-with-7-minute-frosting-book-review/