Tie-Dyed Cupcakes Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
172
FAT
29%
CHOL
6%
SOD
12%

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Ingredients for 24 servings

1 (18.25-ounce) box vanilla cake mix (recommended: Betty Crocker)

1/3 cup canola oil (recommended: Wesson)

1 (12-ounce) container whipped fluffy white frosting (recommended: Betty Crocker)

1 1/4 cups water

1 (1.85-ounce) bottle rainbow sprinkles (recommended: Cake Mate)

1 (1.25-ounce) bottle colored snowflake sprinkles (recommended: Cake Mate)

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