Ingredients
2
boxes Betty Crocker™ Super Moist™ white cake mix
2 1/2
cups water
2/3
cup vegetable oil
6
egg whites
Red, yellow, green and blue liquid food colors
2
containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting
Preparation
Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
Divide batter among 6 separate bowls; tint each bowl a different color. For red, add 18 drops red food color. Orange: 4 drops red and 12 drops yellow. Yellow: 12 drops yellow. Green: 12 drops green. Blue: 12 drops blue. Purple: 9 drops red and 6 drops blue.
In each muffin cup, place 1 tablespoon red batter. Add about 1 tablespoon of each remaining color batter until you have added all 6 colors.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Pipe or spread frosting on cupcakes.
