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Recipe Summary

Yield:
15 Cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 350°F. Line cupcake pan with baking cups. Prepare cake according to package directions using water, oil and eggs. Place about 1-2/3 cups batter into 3 separate small bowls. Tint one bowl pastel green with 3 drops of green food coloring and one bowl pastel pink with 3 drops red food coloring. Do not tint remaining batter.

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  • USING separate spoons for each batter, fill each baking cup with a scant 2 tablespoons each of green, plain and pink batters. Do not stir batters together. Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.

  • FROST cupcakes using vanilla frosting and Funfetti candy bits.

  • VARIATIONS

  • STARS AND STRIPES: Follow directions above substituting Stars and Stripes Cake Mix and Frosting. Tint batter with 1/2 teaspoon each red and blue for food coloring. Layer batter blue, plain and red.

  • HALLOWEEN: Follow directions above substituting Halloween Cake Mix and Frosting. Tint 2 bowls batter  orange with 1/4 teaspoon yellow and 5 drops red food coloring. Layer batter orange, plain and orange.

  • HOLIDAY: Follow directions above substituting Holiday Cake Mix and Frosting. Tint 1 bowl red with 1/2 teaspoon red food coloring. Layer batter plain, red and plain.

  • VALENTINE: Follow directions above substituting Valentine Cake Mix and Frosting. Tint 1 bowl red with 1/2 teaspoon red food coloring. Layer plain, red and plain.

  • SPRING: Follow directions above substituting Spring Cake Mix and Frosting. Tint batter pastel pink and blue with 1/4 teaspoon each red and blue food coloring.  Layer batter blue, plain and pink.

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