Spring Polka Dot Cupcakes

1 box Betty Crocker* Super Moist* white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 box (4-serving size) orange-flavoured gelatin

3 cups icing sugar

1/3 cup butter or margarine, softened

1 teaspoon vanilla

2 to 3 tablespoons milk

Yellow, red and blue food colors

1/3 cup white baking chips

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1

Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2

Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about 2/3 full).
3

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4

Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
5

Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered at room temperature.