Additional ingredients to prepare cake mix per Egg White Recipe package instructions
4 drops neon pink food color, divided
4 drops neon blue food color, divided
2 drops neon purple food color
Colored sugar, for garnish
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
PREPARE cake mix according to Egg White Recipe of package instructions using water, oil and egg whites. Divide batter into 2 separate bowls. Tint one bowl with 2 drops pink food color and other with 2 drops blue food color.
USING separate spoons for each batter, alternately spoon pink and blue batters into baking cups. Do not stir. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.
DIVIDE frosting into 3 separate small bowls. Tint one bowl with 2 drops purple food color, one with 2 drops pink food color and one with 2 drops blue food color.
SPOON purple, pink and blue frostings into one large decorating bag fitted with large star tip, alternating colors while filling bag. Pipe frosting onto cupcakes in circular pattern, beginning at outside edge and moving toward center, to create a swirl. Sprinkle with colored sugar.
Serving Size (1 of 24 cupcakes), Calories 270 (Calories from Fat 100), Total Fat 12g (Saturated Fat 4g, Trans Fat g), Cholesterol mg, Sodium 230mg, Total Carbohydrate 40g (Dietary Fiber g, Sugars 31g), Protein 1g, Potassium 29mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 43mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.