Type what you have

Ingredients

• ✓ blue food coloring
• butter
• white sugar
• egg
• vanilla extract
• whole wheat flour
• baking powder
• almond milk
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
2. 2 Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.
4. 4 Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.
5. 5 Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.

By Hsr

Ingredients

• ✓ blue food coloring
• cupcake
• vanilla frosting
• chocolate frosting

Instructions

1. 1 Frost each cupcake with a thin layer of vanilla frosting and refrigerate for 1 hour to make decorating easier.
2. 2 Add 1 or 2 drops blue food coloring to the chocolate frosting to make it darker. Fill a piping bag fitted with a small round tip with the darkened chocolate frosting and draw the outline of a small pentagon shape on the top of each cupcake. Fill in the pentagons with chocolate frosting. Starting at the points of the pentagon shapes, draw lines halfway toward the edges of each cupcake. Draw a triangle at the bottom of each line, connecting one of the corners to the line, to indicate partial pentagon shapes around the edges of each cupcake. Fill in triangles with chocolate frosting.

By Allrecipes

Ingredients

• ✓ blue food coloring
• peanut butter
• butter
• confectioners' sugar
• vanilla extract
• white chocolate
• shortening
• semisweet chocolate chip
• red food coloring

Instructions

1. 1 Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
2. 2 Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
3. 3 Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

By Cara Lewis Hampton

Ingredients

• ✓ blue food coloring
• white chocolate
• marshmallow
• yellow food coloring
• red food coloring
• lollipop stick
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ blue food coloring
• sweet roll dough
• vanilla frosting
• milk
• green food coloring
• yellow food coloring
• red food coloring
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ blue food coloring
• egg white
• vanilla extract
• cream of tartar
• white sugar
• pink food coloring
• purple food coloring
• edible rainbow glitter

Instructions

1. 1 Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper.
2. 2 Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth.
3. 3 Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife.
4. 4 Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues.
5. 5 Bake in the preheated oven until dry and set, about 2 hours.

By SwirlGirl

Ingredients

• ✓ blue food coloring
• cooking spray
• gelatin mold
• peach flavored jell-o mix
• water
• evaporated milk
• peach schnapps
• red food coloring
• water

Instructions

1. 1 Lightly grease a brain-shaped gelatin mold.
2. 2 Stir peach gelatin mix with 3 cups boiling water in a bowl until gelatin is dissolved. Allow to cool to room temperature, about 20 minutes. Mix in evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.
3. 3 Dip the mold in warm water to loosen; don't let water enter the top of the mold. Invert the mold onto a serving platter and lift to release the brain.
4. 4 Mix blue and red food coloring in a small bowl with 2 teaspoons water. Use a small, clean paintbrush to paint coloring into the grooves of the brain. Place the brain into the refrigerator until color sets. Serve cold.

By Marie Angel Cat

Ingredients

• ✓ blue food coloring
• rotini pasta
• water
• red food coloring
• green food coloring
• yellow food coloring
• sugar
• cider vinegar
• vegetable oil
• parsley flakes
• salt
• garlic powder
• black pepper
• onion
• green bell pepper
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
2. 2 Put 2 tablespoons water in each of 4 resealable plastic bags; add red food coloring to a bag. Add green food coloring to second bag. Add blue food coloring to third bag. Add yellow food coloring to fourth bag.
3. 3 Divide rotini among the four bags; squeeze bag to evenly color rotini. Set aside to allow color to saturate, about 10 minutes. Transfer pasta to a large bowl.
4. 4 Whisk sugar, vinegar, oil, parsley, salt, garlic powder, and pepper together in a bowl until sugar is dissolved into dressing.
5. 5 Mix onion, green bell pepper, and carrots into pasta. Drizzle dressing over pasta mixture; toss to coat. Refrigerate until flavors blend, at least 2 hours.

By lovestohost

Ingredients

• ✓ blue food coloring
• all-purpose baking flour
• baking powder
• xanthan gum
• nutmeg
• salt
• sugar
• shortening
• egg
• milk
• vanilla extract
• confectioners' sugar
• egg yolk
• water
• sugar sprinkles

Instructions

1. 1 Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
2. 2 Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
3. 3 Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
6. 6 Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
7. 7 Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Angela Marie

Ingredients

• ✓ blue food coloring
• lychee
• maraschino cherry
• toothpick
• apple cider
• orange juice
• mandarin orange
• sparkling water
• gummy worm

Instructions

1. 1 Fill the hole of each lychee with a cherry and secure with a toothpick.
2. 2 Combine apple cider and orange juice in a large punch bowl; add a few drops of blue food coloring to give punch a green tinge. Drop stuffed lychees and mandarin oranges into punch and pour in sparkling water. Place some gummy worms on the rim of the bowl.

By gen_x

Ingredients

• ✓ blue food coloring
• self-rising flour
• cocoa powder
• salt
• baking soda
• vegetable shortening
• white sugar
• egg
• blueberry extract
• apple cider vinegar
• buttermilk
• butter
• confectioners' sugar
• blueberry extract
• walnut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
2. 2 Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.

By MrsAtterSon

Ingredients

• ✓ blue food coloring
• egg
• salad dressing
• mustard
• salt
• black pepper
• hot sauce
• red food coloring
• green food coloring
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Place eggs into a large saucepan; cover with cold water and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
3. 3 Cut hard-boiled eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.
4. 4 Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.
5. 5 Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
6. 6 Enjoy!

By NancyClancy

Ingredients

• ✓ blue food coloring
• birthday candle
• pink sanding sugar
• marshmallow
• black decorating gel
• pink sprinkles
• purple food coloring
• heavy cream
• salt
• vanilla extract
• powdered sugar
• butter
• sour cream
• coffee
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
4. 4 Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Divide batter between the cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes.
6. 6 Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add heavy cream. Beat frosting on medium speed until light and fluffy, about 3 minutes. Add more heavy cream if needed to reach a spreadable consistency.
7. 7 Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip.
8. 8 Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting.
9. 9 Divide the cake into 8 wedges by tracing a sharp knife through the frosting on the top; do not cut all the way through. Place 2 pink sprinkles in the innermost point to make unicorn's nostrils. Pipe the eyes and eyelashes near the upper portion of each wedge using the black decorating gel. Pipe blue and purple unicorn hair at the top of each wedge.
10. 10 Stretch marshmallow quarters into ear shapes and dip into pink sugar. Attach 2 ears to the edge of each slice. Pipe more hair around the ears. Place 1 candle into the hair for the horns. Keep cake refrigerated until ready to serve.

By Kim

Ingredients

• ✓ blue food coloring
• white cake mix
• milk
• egg white
• vegetable oil
• vanilla extract
• red food coloring
• white chocolate chip
• white frosting
• white chocolate chip
• white sugar
• paper
• cardboard stencil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and line four 8-inch round cake pans with parchment paper.
2. 2 Combine white cake mix, milk, egg whites, oil, and vanilla in a large bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. Batter will still be slightly lumpy.
3. 3 To make the red cakes: Measure ½ of the cake batter into a separate bowl and whisk in red food coloring until well combined. Evenly transfer red cake batter into 2 of the prepared pans; smooth the tops with a spatula.
4. 4 To make the white cake: Transfer ½ of the remaining uncolored batter into another prepared pan; smooth the top as before.
5. 5 To make the blue cake: Add blue food coloring to remaining uncolored batter in the large bowl and mix until well combined; fold in 1 cup white chocolate chips until incorporated. Transfer batter to the remaining prepared pan; smooth the top.
6. 6 Bake cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove from the oven and place onto wire racks to cool completely.
7. 7 Run a knife around the edges of each cooled cake. Invert cakes, remove the pans, and peel off the parchment paper. Use a sharp knife to trim the tops of cakes flat and even.
8. 8 Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
9. 9 Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing the stencil on 1 thin white cake layer to make one 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
10. 10 To assemble the cake, you will need two thin 8-inch red cake layers, one thin 8-inch white cake layer, one 4-inch thin red cake circle, one 4-inch thin white cake circle, and one blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
11. 11 Place one 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
12. 12 Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
13. 13 Frost the entire outside of cake generously with remaining frosting.
14. 14 Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design. It should have a 2-inch square at the upper left for blue field and white stars and 7 thick horizontal stripes, about 1-inch wide.
15. 15 Fill the square field at the upper left with blue crumbs, then press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make "stars." Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
16. 16 To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

By Allrecipes

Ingredients

• ✓ blue food coloring
• vegetable oil
• butter
• sugar
• cocoa powder
• water
• vanilla extract
• egg
• all-purpose flour
• white chocolate chip
• red food coloring
• milk chocolate pieces

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper; grease parchment paper with vegetable oil.
2. 2 Place butter in a microwave-safe bowl. Microwave until melted; stir until smooth. Stir sugar, cocoa powder, water, and vanilla into melted butter until well blended; beat in eggs until mixture is shiny. Quickly stir in flour until thoroughly combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 35 minutes. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator to cool completely, about 30 minutes more.
4. 4 Place ½ cup white chocolate chips in a microwave-safe bowl. Microwave until melted, 1 to 1 ½ minutes; stir until well blended, smooth, and yogurt-like in consistency. Stir in red food coloring until reaches desired shade. Spread red-colored chocolate in a stripe over top; sprinkle with 1 tablespoon red and blue candy-coated chocolate pieces before it hardens.
5. 5 Place ½ cup white chocolate chips in a microwave-safe bowl. Microwave until melted, 1 to 1 ½ minutes; stir until well blended, smooth, and yogurt-like in consistency. Stir in blue food coloring until reaches desired shade. Spread blue-colored chocolate in a second stripe over top; sprinkle with 1 tablespoon candy-coated chocolate pieces.
6. 6 Place remaining ½ cup white chocolate chips in a microwave-safe bowl. Microwave until melted, 1 to 1 ½ minutes; stir until well blended, smooth, and yogurt-like in consistency. Spread white chocolate in a third stripe over top; sprinkle with remaining 1 tablespoon candy-coated chocolate pieces.
7. 7 Refrigerate brownies to allow chocolate to harden, at least 30 minutes.

By DonutWorry

Ingredients

• ✓ blue food coloring
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• walnut
• corn syrup
• butter
• almond extract
• green food coloring
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat 1 cup butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks until incorporated, then stir in vanilla. Add flour; mix well. Set dough aside.
3. 3 Whisk egg whites in a shallow dish until foamy. Spread walnuts on a plate or waxed paper.
4. 4 Roll 1 teaspoon dough into a ball; roll in egg whites, then in walnuts. Place on a cookie sheet. Repeat with remaining dough; space 2 inches apart on cookie sheets. Press thumb into each ball until makes an indentation.
5. 5 Bake in the preheated oven for 12 minutes.
6. 6 Meanwhile, beat corn syrup, 2 tablespoons butter, almond extract, and food colorings together; gradually stir in confectioners' sugar until fondant mixture incorporated. Roll ½ teaspoon into an egg-shaped ball; repeat with remaining fondant mixture.
7. 7 Place fondant eggs into cookie indentations.

By Dawn Hunt

Ingredients

• ✓ blue food coloring
• white cake mix
• water
• egg
• vegetable oil
• white frosting
• sugar
• water
• corn syrup
• cream of tartar
• corn syrup
• cornstarch
• water
• red food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat cake mix, 1 cup water, eggs, and vegetable oil together in a large bowl with an electric mixer on low speed for 2 minutes.
3. 3 Divide batter among the prepared muffin cups, filling to the top.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes; transfer cupcakes to a wire rack to cool, about 20 minutes. Spread frosting over cooled cupcakes.
5. 5 Meanwhile, combine white sugar, 2 cups water, 1 cup corn syrup, and cream of tartar in a saucepan over medium heat; attach a candy thermometer to the saucepan and bring to a boil. Cook, without stirring, until mixture thickens and reaches 300 degrees F (150 degrees C). Immediately pour onto a metal baking pan. Cool completely. Break into "shards" using a meat mallet.
6. 6 Combine ½ cup corn syrup and cornstarch in a large bowl. Slowly stir in ¼ cup water, adding more if necessary, until mixture thickened to the consistency of blood; stir in red and blue food coloring.
7. 7 Stab frosted cupcakes with a few shards of broken sugar glass: drizzle with drops of edible blood.

By Jai

Ingredients

• ✓ blue food coloring
• all-purpose flour
• baking powder
• baking soda
• salt
• milk
• vegetable oil
• vanilla extract
• sugar
• butter
• egg
• red food coloring
• green food coloring
• yellow food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper baking cups.
2. 2 Stir together flour, baking powder, baking soda, and salt in a large bowl. Whisk together milk, vegetable oil, and vanilla in a separate bowl until evenly blended; set aside.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
4. 4 Divide cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring if necessary to reach the desired shade. Repeat with remaining colors and bowls of batter.
5. 5 Using a different spoon for each color batter, spoon a small portion of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner.
6. 6 Bake in the preheated oven until a toothpick inserted into a cupcake comes clean, 15 to 20 minutes.

By Cookiemonster

Ingredients

• ✓ blue food coloring
• white cake mix
• water
• egg
• vegetable oil
• white chocolate
• butter
• heavy cream
• vanilla extract
• confectioners' sugar
• heavy cream
• cheesecake-flavored pudding mix
• strawberry jam
• blackberry jam
• red food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 To make the cupcakes: Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
4. 4 To make the buttercream: Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
5. 5 To make the filling: Place a bowl, beaters, and 1 quart of cream in the freezer for 20 minutes.
6. 6 Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
7. 7 Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

By Robo-Bo

Ingredients

• ✓ blue food coloring
• all-purpose flour
• baking powder
• salt
• egg white
• sugar
• butter
• vanilla extract
• milk
• vanilla extract
• red food coloring
• orange food coloring
• yellow food coloring
• green food coloring
• purple food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners.
2. 2 Sift flour, baking powder, and salt together three times. Set aside.
3. 3 Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form.
4. 4 Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well.
5. 5 Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached.
6. 6 Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors.
7. 7 Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks.

By Allrecipes Member

Ingredients

• ✓ blue food coloring
• all-purpose flour
• white cake mix
• sour cream
• egg
• butter
• water
• vanilla pudding mix
• sugar
• red food coloring
• purple gel food coloring
• green food coloring
• yellow food coloring
• orange paste food coloring
• chocolate frosting
• rainbow sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Grease and flour a 10-cup fluted tube pan (such as Bundt).
2. 2 Combine cake mix, sour cream, eggs, butter, water, pudding mix, and sugar in a large bowl. Beat with an electric mixer on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick.
3. 3 Evenly divide batter among 6 small bowls; tint each batch a different color, using enough food coloring paste to reach desired tone, colors will deepen and brighten when baked.
4. 4 Spoon red batter into bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of the pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap the pan on the counter 3 times to allow batter to settle.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
6. 6 Cool cake in the pan for 10 minutes. Turn cake out onto a serving plate; cool completely, about 1 hour.
7. 7 Drizzle or spread frosting over cooled cake; decorate with rainbow sprinkles.

By GoosesGirl94

Ingredients

• ✓ blue food coloring
• ✓ blue food coloring
• candy
• heavy cream
• vanilla extract
• strawberry extract
• confectioners' sugar
• butter
• cornstarch
• white sugar
• blueberry
• milk
• all-purpose flour
• raspberry extract
• egg
• white sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat 1 cup butter and 2 cups white sugar together in a bowl using an electric mixer until creamy and smooth. Beat in eggs, one at a time, until just incorporated. Stir in raspberry extract. Gradually stir flour, alternating with milk, into creamed butter mixture until just combined; stir in 6 drops food coloring. Pour batter into prepared muffin cups, filling them 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Place blueberries, 1/4 cup white sugar, and cornstarch in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and allow to cool to room temperature.
5. 5 Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.
6. 6 Place 1/2 cup butter in a bowl; beat confectioners' sugar, 1/2 cup at a time, into butter using an electric mixer until just combined. Beat in strawberry extract, vanilla extract, and cream. Gently stir about 4 drops blue food coloring into frosting only until a blue-white effect is created. Pipe the frosting on top of each cupcake.
7. 7 Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.

By Saint Jimmy

Ingredients

• ✓ blue food coloring
• violet food coloring
• butter
• white sugar
• evaporated milk
• macapuno
• red food color
• sugar
• cream of tartar
• egg white
• vegetable oil
• corn syrup
• egg yolk
• vanilla extract
• milk
• ube
• salt
• baking powder
• cake flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
2. 2 Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
3. 3 Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
5. 5 Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

By Jackie

Ingredients

• ✓ blue food coloring
• fondant
• marzipan
• apricot jam
• mixed spice
• almond
• self-rising flour
• all-purpose flour
• almond
• molasses
• egg
• brown sugar
• brown sugar
• butter
• butter
• lemon
• orange
• brandy
• candied cherry
• sultana raisin
• raisin
• currant

Instructions

1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Ingredients

• ✓ blue food coloring
• vanilla extract
• cream of tartar
• egg white
• corn syrup
• purple food coloring
• green food coloring
• orange food coloring
• vanilla extract
• heavy cream
• confectioners' sugar
• salt
• butter
• yellow food coloring
• red food coloring
• buttermilk
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper.
2. 2 Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
3. 3 Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting.
5. 5 Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple.
6. 6 Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm.
7. 7 Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.

By Amanda