How to Make THREE Tie-Dye Recipes: Cookies, Pops, and Cupcakes!

Scroll down for the recipes!
#BakeAChange Ambassador Rachel Fong of Kawaii Sweet World is here to help you have the BEST bake sale fundraiser EVER for She's the First!
Rachel graduated from high school this year, so she wanted to pay it forward on her CZcams channel (which has over 800,000 subscribers!) Join her to help us provide scholarships to girls around the world. She's the First Scholars will be the first in their families to graduate from high school in low-income countries. 50 million girls around the world are not in secondary school.
Sign up to have a bake sale for She's the First during our #BakeAChange campaign, which is October 11- November 1st: www.shesthefirst.org/cupcakes.
Learn more about our programs at www.shesthefirst.org, such as how you can start a chapter at your school!
Go to Rachel's channel to learn how to make rainbow marshmallows and lots of other yummy treats: / kawaiisweetworld
Music courtesy of Nicolai Heidlas Morning Sun and A Way for Me
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TIE-DYE CUPCAKES
Makes one dozen cupcakes
Ingredients:
1/2 cup (or 1 stick) butter, room temperature
1 cup sugar 2 eggs, room temperature
1 tsp vanilla extract
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup milk
Food color in red, orange, yellow, green, blue, and purple
Directions:
1. Preheat oven to 350F
2. Cream together butter and sugar. Mix in eggs one at a time, then add in vanilla extract and stir to combine.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.
4. Divide batter evenly between 6 bowls. Color each bowl a different color of the rainbow, and dollop batter into 12 cupcake liners. Swirl with a popsicle stick, then bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
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BUTTERCREAM FROSTING RECIPE
Makes a generous amount of frosting for one dozen cupcakes
Ingredients:
1 ½cup (3 sticks) butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 T milk
Directions:
Cream together butter and sugar until light and fluffy. Mix in vanilla extract, and add enough milk to reach desired consistency.
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SUGAR COOKIE RECIPE
Makes 4-5 dozen small cookies
Ingredients:
3 cups flour
¾ tsp baking powder
¼ tsp salt
1 cup butter, softened
1 cup sugar
1 egg
1 T milk
1 tsp vanilla extract
Food color in red, orange, yellow, green, blue, and purple
Directions:
1. Whisk together flour, baking powder, and salt. Set aside.
2. In the bowl of a stand mixer, cream butter until smooth. Then add in sugar and beat until light and fluffy. Beat in egg, milk, and vanilla extract until just combined.
3. Remove cookie dough and divide into 6 parts. Color each portion of dough a different color of the rainbow. Refrigerate dough for 2 hours (if you’re in a hurry, you can rush this but you’ll just have to use more flour on your work surface and the dough will be harder to work with).
4. Preheat your oven to 350F. Roll out each color of cookie dough into a thin snake, then press the rolls together. Marble the cookie dough together. Roll until ¼ thick and cut out cookies.
5. Bake on a parchment paper lined baking sheet for 8 minutes.
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ROYAL ICING RECIPE
Makes a generous amount of icing for above sugar cookie recipe
Ingredients:
4 tsp meringue powder (can be purchased from a craft store)
2 cups powdered sugar
3 T warm water
Directions:
Mix together ingredients until well combined.
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CRISPY MARSHMALLOW POP RECIPE
Makes 2-3 dozen pops (depending on size)
Ingredients:
4 T butter
4 cups marshmallows (mini ones melt faster)
5 cups fruity rainbow crispy rice
White chocolate
Rainbow sprinkles
Lollipop sticks or popsicle sticks (can be purchased from a craft store or some grocery stores)
Directions:
1. Melt together butter and marshmallows until smooth. Stir in crispy rice, then let mixture cool and set for 20 minutes (or pop into fridge in a pinch).
2. Grease hands with cooking spray or butter, and roll 1 balls of crispy rice. Stick onto lollipop stick with melted white chocolate. Dip top of pop into white chocolate, and decorate with sprinkles.