Uploaded October 2016 | Updated September 2026, 2 weeks ago
How to make the GIANT Oreo-filled donut cake: youtube.com/watch?v=BVs9pZnp2kA
All other recipes below!
Big thanks to our #BakeAChange Ambassador Rachel Fong of Kawaii Sweet World for making this third and final tutorial for us! We hope that you're able to raise more money than ever for She's the First using her creative ideas. We look forward to celebrating the finale of our campaign -- and our birthday! -- with you on November 1st.
Join the #BakeAChange movement at shesthefirst.org/cupcakes.
Music courtesy of Nicolai Heidlas “Morning Sun” and “A Way for Me”
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TIE-DYE CUPCAKES
Makes about 15 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
1/3 cup sprinkles
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. Fold in sprinkles.
4. 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 ½ cup (3 sticks) butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 T milk
Directions
1. 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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SLICE AND BAKE COOKIE RECIPE
Makes about 2 dozen cookies
Ingredients
3/4 cup butter, softened
2/3 cup light brown sugar
1 egg, room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup sprinkles
Optional – melted chocolate for dipping cookies
Directions
1. In a large bowl, cream together butter and brown sugar until light and fluffy. Mix in egg and vanilla extract, then add in flour and salt. Stir in sprinkles and mix until dough forms.
2. Wrap dough in plastic wrap and form into a log 2” in diameter. Refrigerate for 3 hours or freeze for 20 minutes until dough is firm.
3. Preheat oven to 350F.
4. Roll dough on floured work surface until perfectly round. Slice into ¼” thick cookies, and bake on parchment paper lined baking sheet for 12-14 minutes.
5. Let cool, then dip in melted chocolate and allow cookies to set on wax paper or parchment paper.
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BIRTHDAY CAKE RICE KRISPIE TREAT RECIPE
Makes 36 one inch pieces
Ingredients
4 T butter
4 cups marshmallows (mini ones melt faster)
1/3 cup vanilla or yellow cake mix
5 cups Rice Krispies
Rainbow sprinkles
Directions
1. Melt together butter and marshmallows until smooth. Stir in vanilla cake mix, then mix in Rice Krispies and sprinkles. Grease hands with cooking spray, then press into 9” x 9” pan greased with cooking spray and lined with parchment paper. Let set for 15 minutes.
2. Remove Rice Krispie Treats, then frost and top with sprinkles if desired. For cleaner cuts, refrigerate for an additional 15 minutes. Slice into 1” x 1” pieces.
____________________________________________________________
BUTTERCREAM FROSTING RECIPE – can also use store bought frosting
Makes a generous amount of frosting for marshmallow treats
Ingredients
1 ½ cup (3 sticks) butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 T milk
Blue food color (for teal frosting, use green and blue)
Directions
1. Cream together butter and sugar until light and fluffy. Mix in vanilla extract, and add enough milk to reach desired consistency. Color with food color.
How to make the GIANT Oreo-filled donut cake: youtube.com/watch?v=BVs9pZnp2kA
All other recipes below!
Big thanks to our #BakeAChange Ambassador Rachel Fong of Kawaii Sweet World for making this third and final tutorial for us! We hope that you're able to raise more money than ever for She's the First using her creative ideas. We look forward to celebrating the finale of our campaign -- and our birthday! -- with you on November 1st.
Join the #BakeAChange movement at shesthefirst.org/cupcakes.
Music courtesy of Nicolai Heidlas “Morning Sun” and “A Way for Me”
____________________________________________________________
TIE-DYE CUPCAKES
Makes about 15 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
1/3 cup sprinkles
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. Fold in sprinkles.
4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
____________________________________________________________
BUTTERCREAM FROSTING RECIPE
Makes a generous amount of frosting for one dozen cupcakes
Ingredients
1 ½ cup (3 sticks) butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 T milk
Directions
1. Cream together butter and sugar until light and fluffy. Mix in vanilla extract, and add enough milk to reach desired consistency.
____________________________________________________________
SLICE AND BAKE COOKIE RECIPE
Makes about 2 dozen cookies
Ingredients
3/4 cup butter, softened
2/3 cup light brown sugar
1 egg, room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup sprinkles
Optional – melted chocolate for dipping cookies
Directions
1. In a large bowl, cream together butter and brown sugar until light and fluffy. Mix in egg and vanilla extract, then add in flour and salt. Stir in sprinkles and mix until dough forms.
2. Wrap dough in plastic wrap and form into a log 2” in diameter. Refrigerate for 3 hours or freeze for 20 minutes until dough is firm.
3. Preheat oven to 350F.
4. Roll dough on floured work surface until perfectly round. Slice into ¼” thick cookies, and bake on parchment paper lined baking sheet for 12-14 minutes.
5. Let cool, then dip in melted chocolate and allow cookies to set on wax paper or parchment paper.
____________________________________________________________
BIRTHDAY CAKE RICE KRISPIE TREAT RECIPE
Makes 36 one inch pieces
Ingredients
4 T butter
4 cups marshmallows (mini ones melt faster)
1/3 cup vanilla or yellow cake mix
5 cups Rice Krispies
Rainbow sprinkles
Directions
1. Melt together butter and marshmallows until smooth. Stir in vanilla cake mix, then mix in Rice Krispies and sprinkles. Grease hands with cooking spray, then press into 9” x 9” pan greased with cooking spray and lined with parchment paper. Let set for 15 minutes.
2. Remove Rice Krispie Treats, then frost and top with sprinkles if desired. For cleaner cuts, refrigerate for an additional 15 minutes. Slice into 1” x 1” pieces.
____________________________________________________________
BUTTERCREAM FROSTING RECIPE – can also use store bought frosting
Makes a generous amount of frosting for marshmallow treats
Ingredients
1 ½ cup (3 sticks) butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 T milk
Blue food color (for teal frosting, use green and blue)
Directions
1. Cream together butter and sugar until light and fluffy. Mix in vanilla extract, and add enough milk to reach desired consistency. Color with food color.
