CUPCAKES:
1 package Betty Crocker SuperMoist white cake mix
1-1/4 cups water
1/3 cup vegetable oil
1 box (4-serving size) orange-flavored gelatin
3 egg whites
BRIGHT BUTTERCREAM FROSTING:
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 tsp vanilla
2 to 3 T milk
yellow, red and blue food coloring
1/3 cup white baking chips
Heat oven to 375 degrees. Place paper baking cup in each of 24 regular-size muffin
cups. In large bowl, beat cake mix, water, oil, gelatin and egg whites with electric
mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among muffin cups (about 2/3 full). Bake 15-20 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire
rack. Cool completely, about 30 minutes.
Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric
mixer on low speed until well blended. Beat in vanilla and 2 T of the milk. Gradually
beat in just enough of the remaining milk to make frosting smooth and spreadable.
Divide frosting among 4 small bowls. Stir6 drops yellow food coloring into frosting
in one bowl. Stir 4 drops red food coloring into frosting in second bowl. Stir 6-8
drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops
red food color into frosting in fourth bowl. Frost cupcakes with each color of frosting.
Poke 4 or 5 white baking chips, flat side up, into frosting on each cupcake to resemble
polka dots. Store loosely covered at room temperature.
