Gingham Baking Cups. This recipe makes two dozen cupcakes. 2 packages (16.5-18.25 oz. ea.) white cake mix
Eggs, oil and water to prepare mixes
Red-Red and Rose Icing Colors
1 can (16 oz.) White Ready-To-Use Decorator Icing
Micro Hearts, Fill Your Heart Mix, Chocolate Hearts Mix or Valentine Nonpareils Sprinkles or Red or Pink Sugars
Preheat oven to 350°F. Place baking cups into standard muffin pan from the Two-Tone Cupcake Pan kit.
Prepare white cake mix following package instructions. Remove about 1-1/2 cups batter from bowl; divide into 2 smaller bowls.
Tint one smaller bowl of batter red, the other rose.
Place cupcake insert into first row of baking cups; fill center 2/3 full with red or rose batter. Fill remaining cup 2/3 full with white batter.
Remove insert; wash and dry. Repeat with remaining baking cups.
Bake 18 to 20 minutes or until cake tester or toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely. Repeat with remaining batter.
Tint portions of icing red and rose; reserve some white. Pipe tip 1M or tip 12 icing swirl onto cooled cupcakes. Add sprinkles or sugars.
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