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1
Preheat oven to 350 F. Place liners into 12 jumbo muffin tins or into 24 regular size muffin tins and set aside.
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2
Make the cake batter according to the package directions using the specified amounts of eggs, oil and water (I listed the amounts that my box mix called for in the above list but your amounts may vary-just refer to your box mix).
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3
Pour batter evenly into four small bowls.
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4
Using a toothpick get a good sized dollop of one color of gel coloring (about 1/8 teaspoon) and put it in one of the bowls of cake batter. Using a spoon or small spatula stir until completely incorporated.
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5
Evenly distribute between all 12 or 24 baking cups, doing one color at a time.
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6
Then repeat with the other bowls of batter, adding another color of food coloring to each as desired. Carefully spoon each color on top of the last. It won't look like much (only about 1/2 full when all four colors are in) but they are the perfect size when baked.
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7
Bake for 18-22 minutes for regular size and 22-26 minutes for jumbo size. Test with a toothpick inserted into the center. They are done when the toothpick comes out clean. Do not over bake.
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8
When done, remove cupcakes from the pan to a cooling rack and cool completely.
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9
I frosted the cupcakes with Michelle's Vanilla Buttercream, available in my TastyKitchen recipe box. Or you can use store bought if you are in a rush. Beautiful vibrant colors and super easy to make.
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10
Serves: 12 jumbo cupcakes or 24 regular cupcakes.
