Rainbow Cupcakes

• 19 1/2 ounces white cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 6 ounces food coloring (Gel food coloring is best, Betty Crocker offers traditional colors as well as neon colors)
• 8 ounces cream cheese frosting

1. Mix the cake batter according to package directions.
2. Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want for your cupcakes.
3. Add a generous amount of gel food coloring to each bowl until you have a vibrant batter.
4. I usually mix 7 bowls - red, orange, pink, yellow, green, blue, and purple.
5. Line your muffin tin with paper cups and then begin spooning the colored batter into the cups.
6. Add batter color by color, one tablespoon of red in each of the cups, then added a tablespoon of orange on top of the red, and so on until all colors were used. The colors will not "leak".
7. Fill the cups approximately 2/3 full of batter.
8. Bake as directed on the box.
9. Allow the cupcakes to cool completely, and frost to your liking.
10. I used whipped cream cheese frosting to give the cupcakes a "cloud" effect.

white cake, eggs, vegetable oil, water, offers, cream cheese frosting

Taken from www.food.com/recipe/rainbow-cupcakes-307831 (may not work)