sweetheart cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 8 drops red food coloring
• 2 drops raspberry candy oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• 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.