How to Tie-Dye Cupcakes
Just like most of the UK, I’ve already tie-dyed all my t-shirts and tote bags, so when I saw this rainbow cupcakes trend, I knew I had to give it a go.
And if you’re planning a sunny, festival-themed garden party, these little tie-dye bakes are easy to make and bound to brighten up the snack table.
- 250ml almond milk
- ½ tbsp lemon juice
- 90ml neutral oil (e.g. vegetable, sunflower, canola)
- 2 tsp vanilla extract
- 225g self raising flour
- 200g caster sugar
- Pinch of salt
- 2-5 food colouring gels of choice
- 125g vegan fondant icing
- 150g icing sugar
Step 1: Preheat the oven to gas mark 4/180ºC/160ºC fan. Line a cupcake tin with cases.
Step 2: Pour the wet ingredients into the dry ingredients and whisk until combined.
Step 3: Separate the mixture into 3 bowls and add a few drops of food colouring to each, you can also leave one plain. Add the mixture to the cases in layers – don’t worry about stirring them they will mix as they bake. Place in the oven for 18 minutes until cooked through and an inserted toothpick comes out clean.
Step 4: Remove from the tin and allow it to cool.
Step 5: Roll out the fondant icing until it is 2-4mm thick. Using a biscuit cutter, cut circles slightly smaller than the size of the top of your cupcakes. Brush a little water onto one side of the icing disc and then place it on top of the cupcake (slice a little off the top to make the cupcakes flat) pressing down round the sides to secure the icing. Repeat with the rest of the cupcakes.
Step 6: Mix together the icing sugar with 4 tbsp water in a baking dish. Add drops of food colouring gel then using a skewer drag through the gel colour to make a swirly pattern.
Step 7: Dip the iced cupcakes into the marbled icing to coat them with tie dye pattern then place on a wire baking rack to dry. Repeat until all the cupcakes are coloured, swirling through extra food colouring if needed.