Recipes: Cakes

Sweet ’n Tart Rainbow Cupcakes

(10 - 12 Cupcakes)



  • 1 container (8 oz) whipped topping, thawed
  • 1/4 tsp. unsweetened soft drink mix (optional)

Preheat oven to 350°F.  Line muffin pan with paper baking cups.

Combine cake mix, margarine or butter, egg whites and water.  Mix on medium for 3 - 5 minutes.  Divide batter evenly into separate bowls.  Stir in 1/4 teaspoon of drink mix to each bowl to make 3 - 5 different colors.  Pour batter into muffin cups, one color at a time, alternating with all colors into one, filling 3/4 full.  Bake 15 - 20 minutes.  Cool completely.  For topping, combine whipped topping and unsweetened soft drink mix (optional).  Spread onto cupcakes.