Tie Dye Cupcakes

The recipe is from http://www.bettycrocker.com/recipes/tie-dye-cupcakes/aa9dd3be-c90c-4ce4-bde6-3aaa3bcf655b.

The recipe is from http://www.bettycrocker.com/recipes/tie-dye-cupcakes/aa9dd3be-c90c-4ce4-bde6-3aaa3bcf655b.

Ingredients

I box of Betty Crocker super moist white cake mix
Water
Vegetable oil
Egg whites
Betty Crocker gel food colors or paste food colors (red, orange, yellow, green, blue, and purple)
2containers of Betty Crocker rich and creamy white frosting

1

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).
2

Place white paper baking cup into each 24 regular-size muffin cups.
3

Make cake batter as directed on box using water, oil, and eggs. Divide batter evenly among 6 medium bowls. Add a different food color to each bowl to make red, orange, yellow, green, blue, and purple. Place 1 level teaspoon of each color batter into each muffin cup, laying colors in the order of the rainbow-red, orange, yellow, green , blue, and purple. Do not stir! Each cup will be about half full.
4

Bake 17-23 minutes or until toothpick inserted in the center comes out clean. Remove cupcakes from pans;place on cooling racks. Cool completely, about 30 minutes.
5

Meanwhile divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow, and 1 blue. Refrigerate about 30 minutes.
6

In large (16-inch) disposable decorating bag fitted with #6 star tip place spoonfuls of each color of frosting side by side.