Pink and White Swirl Cupcakes

Recipe from Amanda Cupcake. Check out her blog here .

Ingredients:

1 box of white cake mix
1/3 cup of vegetable oil
1 ¼ cup milk (instead of water)
3 egg whites
1 tsp vanilla
1 tsp almond extract
pink food color
2 disposable decorating bags

Directions:

Preheat the oven to 350. Line cupcake tins with cupcake papers. Blend all ingredients together for about 2 minutes in your mixer.

Divide your batter in half and separate into two seperate mixing bowls. Squeeze one or two drops of pink color into one of the bowls.
Leave the other half of the batter white.

Fill one disposable decorating bag with pink batter and cut a small hole at the end for piping. Fill a second disposable decorating bag with white batter and cut a small hole at the end for piping. Cover the bottom of your cupcake liner with a small amount of pink cupcake batter, using your piping bag to pipe the batter out neatly. Repeat by piping on top of your pink batter with white batter. Continue to repeat alternating between pink & white batter until your cupcake liner is about 2/3 full.

Bake at 350 for about 20-25 minutes or until inserted toothpick comes out clean. Makes 24 cupcakes.

Strawberry Buttercream Frosting:

7 oz of marshmallow fluff
1 cup unsalted butter
1 tsp vanilla extract
1/3 cup strawberry preserves or pureed strawberries
2 cups of powdered sugar

Directions:

Mix marshmallow fluff & butter until creamy. Add vanilla extract and strawberries to mixture. Gradually add powdered sugar until frosting reaches thickness desired.