Every now and then dessert sounds good. You need to make sure you are always watching your sugar intake. However, if you indulge in just one of these little cupcakes you will be able to have your cake and eat it too. These cupcakes are cute, fruity and low in fat and calories. To cut the sugar and calories even more replace the vanilla frosting with fat free whipped cream. Using white cake saves you on fat since you do not use the egg yokes.
My daughters loved making these cupcakes. We also made it into a cake. The kids enjoyed eating the cake even without the frosting. The Jell-O makes it moist and flavorful. Since it is so easy to prepare you can have your kids make it with you. It is so much fun to mix the colors and swirl the batter.
A little tip: If you want the tie-dye look but do not want the fruity flavors or you do not have Jell-O on hand; just use food coloring. I have done that many times. The cake will taste like your regular white cake. We once did it with five colors!
Tie-Dye Cupcakes
Supplies:
1 pkg. (2-layer size) white cake mix
1/4 cup dry JELL-O Lemon Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry JELL-O Lime Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry JELL-O Strawberry Flavor Gelatin (1/2 of 3-oz. pkg.)
1 container (16 oz.) ready-to-spread vanilla frosting or fat free whipped cream.
Instructions:
Prepare cake batter as directed on package; divide evenly into 3 bowls.
Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
Pipe frosting onto cupcakes.