Rainbow Ice Cream Cone Cupcakes

First, line a muffin tin with paper liners. You don't need fancy ones for this project because they are just peeled off and thrown away.

Make the Betty Crocker® SuperMoist® white cake mix as directed on the box.

Divide the prepared batter into smaller containers...the anticipation is truly exciting!

Use food coloring pastes to mix in with the batter. (Compared to liquid food coloring, paste makes the colors really bright and fun.)

Then it is time to layer the rainbow-colored batter into the cupcake liners...one spoonful at a time. If you want the layered look, spoon one color in, smooth it down and then add the next color on top. If you like more of a marbled look, you can just swirl them together.

You want to make sure that the liners are just about 3/4 full because they will puff up during baking.

Place an ice cream cone upside down on top of the batter. 

After baking for 15 minutes, let cool, remove the paper liners and then frost with the frosting of your choice. Chomping into these rainbow beauties is not only fun, but really, really tasty!

Here are a couple of tips when making this recipe...

1. Make sure the cupcakes are removed from the pan and cooled completely before you remove the paper liners and frost the cupcakes.

2. Although I piped frosting onto the cupcakes, I think spreading it would be much easier.

This recipe was so fun to do with Chelsea and Brendan. They loved pretending they were eating an ice cream cone when it was a cupcake. The bright rainbow colors were an added bonus!