Page 213 - Cupcakes

24 paper liners for cupcake pans (2½-inch size)

CUPCAKES:

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
½ cup vegetable oil

4 large eggs
1 teaspoon pure vanilla extract

¾ cup miniature M&M’s (see “the Cupcake Doctor says”)

PSYCHEDELIC BUTTERCREAM:

4 tablespoons butter (½ stick), at room temperature

3 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk

Bright blue, green, and pink food coloring (see “the Cupcake Doctor says”)
½ cup miniature M&M’s (optional)

the CupcakeDoctor says...

It’s important to use miniature M&M’s because the regular M&M’s will
sink instead of creating a streaked, tie-dye effect on top. Try to distribute the
colors well, using some of each (the blue M&M’s create the most noticeable
streak). It is less expensive to buy the minis in the 12-ounce bag rather than
several of the small bags. As for food coloring, I love the Wilton teal, sky
blue, leaf green, and pink in this recipe.

Instead of dying the frosting bright colors and topping with the M&M’s,
you can use a plain buttercream frosting and fold the M&M’s into it, then let
it rest in a warm place for an hour. Stir. The M&M colors will streak
through the frosting.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.