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Ingredients
- 1 pkg. (2-layer) white cake mix
- 3 cups thawed Cool Whip Whipped Topping
- 8 drops food colouring (from each of 4 different colours)
Method
- Prepare cake batter and bake as directed on package for 24 cupcakes.
- Cool in pans 15 min.
- Remove from pans to wire racks; cool completely.
- Spoon 3/4 cup Cool Whip into each of 4 small bowls.
- Tint each with food colouring.
- Frost 6 cupcakes with each colour Cool Whip.
- 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.
- Refrigerate leftovers.
