Cinco de Mayo Cupcakes

What you'll need

Dawn Exceptional® Baker's Request™ White Cake Mix (00499865)

Water

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Dawn White Buttercreme Style Icing (02434356)

Dawn Exceptional® Red Buttercreme Style Icing (02439984)

Dawn Exceptional® Emerald Green Buttercreme Style Icing (02441054)

Directions

WORKING METHOD

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5 oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Load white, red, and green buttercremes into piping bags fitted with open French star tips that are 3 different sizes. Use green in the largest tip, white in the medium tip, and red in for the smallest. Pipe one color on top of the next to create the tri-colored design.

White, Red, Green, Buttercreme, Buttercream, Mexican, Independence

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Cinco de Mayo Cupcakes

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