1 package (2-layer) white cake mix
3 cups thawed whipped topping
8 drops food coloring (from each of 4 different colors)
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 minutes. Remove from pans to wire racks; cool completely.
Spoon 3/4 cup whipped topping into each of 4 small bowls. Tint each with food coloring. Frost 6 cupcakes with each color whipped topping.
Tape 1 piece of ribbon to bottom of each cupcake liner. Arrange cupcakes on large platter just before serving. Tie loose ends of all ribbons together; place on platter.
Recipe and picture from KraftRecipes.com
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