1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
2. In large bowl, beat cake mix, 1 cup water, the oil, eggs, cocoa and remaining food color from bottle with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake and cool completely as directed on box for cupcakes.
4. Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.
- 8 g Total Fat
- 25 mg Cholesterol
- 60 mg Sodium
- 24 mg Potassium
- 13 g Total Carbohydrate
- 12 g Sugars
- 1 g Protein
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Nutritional Information
- 8 g Total Fat
- 25 mg Cholesterol
- 60 mg Sodium
- 24 mg Potassium
- 13 g Total Carbohydrate
- 12 g Sugars
- 1 g Protein
Directions
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
2. In large bowl, beat cake mix, 1 cup water, the oil, eggs, cocoa and remaining food color from bottle with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake and cool completely as directed on box for cupcakes.
4. Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.