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1
Heat oven to 350F (325F for dark or nonstick pans).
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2
Place white paper baking cup in each of 24 regular-size muffin cups.
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3
Make cake batter as directed on box for cupcakes, using water, oil and eggs.
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4
Divide batter evenly among 6 medium bowls.
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5
Add a different food color to each bowl to make red, orange, yellow, green, blue and purple.
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6
Place 1 level teaspoon of each color batter into each muffin cup, layering colors in order of rainbow?red, orange, yellow, green, blue and purple.
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7
Do not stir!
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8
Each cup will be about half full.
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9
Bake 17 to 23 minutes or until toothpick inserted in center comes out clean.
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10
Cool 10 minutes.
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11
Remove cupcakes from pans; place on cooling racks.
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12
Cool completely, about 30 minutes.
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13
Meanwhile, divide frosting evenly among 3 medium bowls.
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14
Tint 1 red, 1 yellow and 1 blue with food colors.
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15
Refrigerate about 30 minutes.
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16
In large (16-inch) disposable decorating bag fitted with #6 star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from tip of bag.
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17
Do not mix colors together.
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18
Starting at 12 o?clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations, working toward center and ending in small peak.
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19
Store loosely covered.
