Double Rainbow Cupcakes

Make your celebrations even more exciting with these surprise-on-the-inside cupcakes filled with colourful sprinkles.

Ingredients

1

Heat oven to 350°F (180°C) (325°F/160°C for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2

Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3

Using melon baller, scoop out centre of each cupcake, about 1 inch (2.5 cm) deep. Fill each with 1 heaping teaspoonful candy sprinkles
4

Divide frosting among small bowls, and tint with food colours. Frost cupcakes with frosting. Store loosely covered.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.