Comida Kraft
Recipe Box

Tie-Dye Fruity Cupcakes

No referer *
Prep Time
30
min.
Total Time
1
hr.
15
min.
Servings

24 servings

JELL-O Gelatin is the secret to the groovy splashes of psychedelic fun in our super-simple fruity cupcakes.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Prepare cake batter as directed on package; divide evenly into 3 bowls.
  • Stir different flavor dry gelatin mix into batter in each bowl. Spoon lemon batter evenly into 24 paper-lined muffin cups. Repeat with remaining batters, filling each cup about 2/3 full. Bake as directed on package for cupcakes. Cool completely.
  • Pipe frosting onto cupcakes. (See tip.)

How to Pipe Frosting

Insert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag. To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.

How to Use the Remaining Dry Gelatin Mixes

Combine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 190
Total fat 5g
Saturated fat 1g
Cholesterol 0mg
Sodium 210mg
Carbohydrate 35g
Dietary fiber 0g
Sugars 27g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made these for Easter and my family raved about them (my family is not the type to say something... I made these for Easter and my family raved about them (my family is not the type to say something just to appease someone either). I was surprised to read all the negative reviews regarding these cupcakes, as I didn’t run into any of these problems. I did as another reviewer mentioned and only used 1 tbsp of each color per liner. I used a vanilla cake mix instead of the plain white mix thinking that would make a ‘richer’ cupcake and I am glad I did. I think next time I make this recipe I am going to use pudding mixes and see what happens.
Date published: 2012-04-10
Rated 5 out of 5 by from These are so much fun! These are so much fun! And pretty and delicious! Different from the hum-drum everyday cupcakes. I used both vanilla frosting and a cream cheese frosting (just added cream cheese to the vanilla) and we love both. I read a comment about the cake sticking to the paper -- when they're still warm they may stick a little, but I put them in the fridge and had no trouble with them sticking at all. You can use any flavors/colors you like - I used lemon, lime, and raspberry. YUM!! I'm going to try a blue one and maybe orange next.
Date published: 2012-04-16
Rated 5 out of 5 by from I made these cupcakes for Easter and they were a big hit! I made these cupcakes for Easter and they were a big hit! They are very sweet, so instead of frosting, I topped each one with a tablespoon of Cool Whip and a small portion of fresh strawberry. Because the jello flavor is so intense, if I make them again, I would use less than the 1/4 cup jello suggested (per bowl). The total batter is about 36 oz, so each bowl of batter is about 1 1/2 cups. The kids really enjoyed them, along with all of us adults with a sweet tooth!
Date published: 2012-04-09
Rated 5 out of 5 by from I just made these and they turned out great. I just made these and they turned out great. I used wild cherry, lemon, & berry blue. Was pretty easy to do and it tastes great! If you follow the directions they don't come out strong tasting like some other reviews wrote. The only thing was the bottom stuck a little but could just be cause I ate one shortly after it was cooled, couldn't resist tasting them.
Date published: 2012-04-25
Rated 4 out of 5 by from Recipe works very well EXCEPT if you follow the directions with 2T of each color batter in your... Recipe works very well EXCEPT if you follow the directions with 2T of each color batter in your baking cup you will have a mess. The paper baking cup only holds a total of 6T. I used a heaping T of each color and baked the first 12. They ran over slightly. I adjusted on the second 12 and ended up with a total of 30 cupcakes. Taste is excellent and light.
Date published: 2012-04-07
Rated 1 out of 5 by from I made a double batch of these for my boyfriend and I to each take and share with our coworkers... I made a double batch of these for my boyfriend and I to each take and share with our coworkers since we are both working on Easter. Well...I just wasted over an hour of my time, not to mention the cost of all the ingredients. The batter ran over the edges and stuck to the pan and the liners stuck to the cupcakes. Definitely will not make again!!
Date published: 2012-04-07
Rated 1 out of 5 by from I made these cupcakes tonight and will never make them again. I made these cupcakes tonight and will never make them again. The picture is so cute, but mine fell in, the outside was too crunchy. I actually made two pans of them, because I was making them for my students. Wasted the whole evening and the cost of two cake mixes, 3 boxes of jello, frosting, and Easter cupcake liners. So frustrating!!
Date published: 2012-04-05
Rated 2 out of 5 by from What a disaster, the cake stuck to the paper it was just a mess.... What a disaster, the cake stuck to the paper it was just a mess.... Expensive and time comsuming. It would be great if Kraft could tell me what I should do so this does not happen and also what to add to the mix so the cake doesn't fall apart. It would be great to make again, but too expensive if it doesn't come out properly. Thank you
Date published: 2013-03-29
  • y_2016, m_12, d_9, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_7, tr_38
  • loc_en_US, sid_132787, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:61678v0:132787

>