Helloooo there and welcome back!! Today we are making some rainbow tie-dye surprise inside cupcakes perfect to make for a #BakeAChange bake sale to fundraise for She’s the First! 😁 It’s such an honor to be the #BakeAChange ambassador for She’s the First once again. Apologizes that this is coming late in the campaign–I had an unexpected personal emergency come up that set me back a few weeks in schoolwork/KSW work. But of course, you can host a bake sale to fundraise for girls’ education any time of year!!
She’s the First is a nonprofit organization that fights gender inequality through education. They support girls’ education in low-income countries so those girls can be the first in their family to graduate high school, and they train students everywhere to be global leaders. With their #BakeAChange campaign, they encourage people to hold bake sales to fundraise for girls’ education! The classic Bake a Change dessert is the tie-dye cupcakes (recipe here), but today I thought I would show another fun alternative 😊 Enjoy!!
More about She’s the First: https://shesthefirst.org
More about #BakeAChange: https://shesthefirst.org/cupcakes
Rainbow Tie-Dye Cupcakes
Makes 15 cupcakes
Ingredients
1 box pound cake mix + ingredients to prepare it
Gel food color in pink, orange, yellow, green, blue, and purple
1 cup (2 sticks) butter, room temperature
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, room temperature
Rainbow sprinkles (optional)
Directions
- Preheat the oven to 350 F. Spray a 9″ x 13″ sheet pan with cooking spray and line two 12-cup muffin tins with 15 cupcake liners.
- In a large bowl, cream together the butter and sugar. Add in the eggs, one at a time, then mixx in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add half the dry ingredients to the wet ingredients and mix to combine, then mix in the milk. Fold in the rest of the dry ingredients.
- Transfer the batter to a piping bag and pipe a thin layer of batter in the bottom of the cupcake liners. Place a rainbow pound cake in the center, making sure to remember which way the cupcakes are facing (this way, once you slice into the cupcakes, you’ll see the design). Pipe batter around the remainder of the cupcake and be sure to cover the top.
- Bake the cupcakes for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and let cool completely.
- Decorate the cooled cupcakes with chocolate ganache and sprinkles.
Chocolate Ganache
Ingredients
1 cup dark chocolate chips
1/2 cup heavy whipping cream (half-and-half also works)
Directions
- Place the chocolate chips in a medium heatproof bowl.
- Heat the heavy whipping cream in the microwave or over the stovetop in a medium pan until it begins to simmer. Pour the cream over the chocolate chips and let sit for 5 minutes, then stir until smooth. The ganache will not come together at first, but keep stirring until it’s smooth. You can heat the ganache in the microwave at 15 second intervals if chocolate chip lumps remain.
