Jumbo Rainbow Cupcakes

 

2

boxes Betty Crocker® SuperMoist® 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

• 1 Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 Pipe or spread frosting on cupcakes.