Jello Swirl Cupcakes

By Nanadi-2

Ingredients

• 1 box white cake mix (don't judge)
• 1 box Jello-pick a fun color, you know you want to
• ingredients listed on box to make cake
• 1/2 cup vegetable shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups, powdered sugar (1 pound)
• 2 tablespoons milk
• 1-3 tablespoons Jello mix

Details

Servings 1
Adapted from chocolatechocolateandmore.com

Preparation

Step 1

Preheat oven to 350 degrees, Line a muffin tin with liners.

Mix up cake mix as directed on box, you know the routine, eggs, oil, water, whatever.

Now separate half of your batter to a separate bowl. Add Jello mix to remaining batter and mix.

Now time to dish it up. Spoon some white, then some color, then more white, then more color. Do not overfill, about 2/3 full should be good.

Bake for 16-18 minutes, watch them carefully, these burn easily. Use a toothpick to test for doneness.

For Buttercream-Sift Powdered sugar to remove any lumps. Beat shortening and butter till creamy and smooth. Add in vanilla, beat again. Add sugar, 1 cup at a time, making sure to combine completely. Once all sugar is combined, add your milk. You've got your basic buttercream. So make it fun. Add some Jello.

The amount of Jello won't change your color very much but it will change your taste, if you want just a light flavor, use just the 1 tablespoon, if you want some bang, use more. Take a little taste, adjust, taste again, then frost.

You’ll need disposable decorating bags (one for each color and then one more to fit them all into), and a large decorating tip.
The most basic thing to remember is that no matter how many different colors you’re using, you don’t want the final bag to be too full. So if I’m using two colors, I’ll fill each color bag a little less than 1/2 full with icing.
After you’ve filled your bags, flatten them out and stack them on top of each other…
and then trim 1/2 inch or so off the tip of each bag and slip them into the bag fitted with the decorating tip.
Firmly squeeze the bag until you’re getting equal parts of each icing from the tip.
To ice your cupcakes, hold the tip close to the top of the cupcake. Using firm, steady pressure, squeeze the icing bag, starting in the center of the cupcake and moving around the edges of the cupcake and then one more swirl on top, moving back towards the center.