Scroll down for the recipes!\r
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#BakeAChange Ambassador Rachel Fong of Kawaii Sweet World is here to help you have the BEST bake sale fundraiser EVER for Shes the First!\r
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Rachel graduated from high school this year, so she wanted to pay it forward on her YouTube channel (which has over 800,000 subscribers!) Join her to help us provide scholarships to girls around the world. Shes the First Scholars will be the first in their families to graduate from high school in low-income countries. 50 million girls around the world are not in secondary school. \r
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Sign up to have a bake sale for Shes the First during our #BakeAChange campaign, which is October 11- November 1st: \r
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Learn more about our programs at , such as how you can start a chapter at your school! \r
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Go to Rachels channel to learn how to make rainbow marshmallows and lots of other yummy treats: \r
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Music courtesy of Nicolai Heidlas Morning Sun and A Way for Me\r
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TIE-DYE CUPCAKES \r
Makes one dozen cupcakes \r
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Ingredients: \r
1/2 cup (or 1 stick) butter, room temperature \r
1 cup sugar 2 eggs, room temperature \r
1 tsp vanilla extr \r
1 1/2 cups flour \r
1 3/4 tsp baking powder \r
1/2 tsp salt \r
1/2 cup milk \r
Food color in red, orange, yellow, green, blue, and purple \r
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Directions: \r
1. Preheat oven to 350F \r
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2. Cream together butter and sugar. Mix in eggs one at a time, then add in vanilla extr and stir to combine. \r
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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.\r
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4. Divide batter evenly between 6 bowls. Color each bowl a different color of the rainbow, and dollop batter into 12 cupcake liners. Swirl with a popsicle stick, then bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before decorating. \r
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BUTTERCREAM FROSTING RECIPE \r
Makes a generous amount of frosting for one dozen cupcakes \r
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Ingredients:\r
1 ½cup (3 sticks) butter, softened \r
4 cups powdered sugar \r
1 tsp vanilla extr \r
2-3 T milk \r
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Directions: \r
Cream together butter and sugar until light and fluffy. Mix in vanilla extr, and add enough milk to reach desired consistency. \r
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SUGAR COOKIE RECIPE \r
Makes 4-5 dozen small cookies \r
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Ingredients:\r
3 cups flour \r
¾ tsp baking powder \r
¼ tsp salt \r
1 cup butter, softened \r
1 cup sugar \r
1 egg \r
1 T milk \r
1 tsp vanilla extr \r
Food color in red, orange, yellow, green, blue, and purple \r
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Directions:\r
1. Whisk together flour, baking powder, and salt. Set aside. \r
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2. In the bowl of a stand mixer, cream butter until smooth. Then add in sugar and beat until light and fluffy. Beat in egg, milk, and vanilla extr until just combined. \r
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3. Remove cookie dough and divide into 6 parts. Color each portion of dough a different color of the rainbow. Refrigerate dough for 2 hours (if youre in a hurry, you can rush this but youll just have to use more flour on your work surface and the dough will be harder to work with). \r
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4. Preheat your oven to 350F. Roll out each color of cookie dough into a thin snake, then press the rolls together. Marble the cookie dough together. Roll until ¼ thick and cut out cookies. \r
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5. Bake on a parchment paper lined baking sheet for 8 minutes. \r
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ROYAL ICING RECIPE \r
Makes a generous amount of icing for above sugar cookie recipe \r
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Ingredients:\r
4 tsp meringue powder (can be purchased from a craft store) \r
2 cups powdered sugar \r
3 T warm water \r
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Directions:\r
Mix together ingredients until well combined.\r
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CRISPY MARSHMALLOW POP RECIPE\r
Makes 2-3 dozen pops (depending on size) \r
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Ingredients:\r
4 T butter \r
4 cups marshmallows (mini ones melt faster) \r
5 cups fruity rainbow crispy rice \r
White chocolate \r
Rainbow sprinkles \r
Lollipop sticks or popsicle sticks (can be purchased from a craft store or some grocery stores) \r
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Directions:\r
1. Melt together butter and marshmallows until smooth. Stir in crispy rice, then let mixture cool and set for 20 minutes (or pop into fridge in a pinch). \r
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2. Grease hands with cooking spray or butter, and roll 1 balls of crispy rice. Stick onto lollipop stick with melted white chocolate. Dip top of pop into white chocolate, and decorate with sprinkles.