DIRECTIONS

1. Prepare cake mix according to package directions.
2. Divide batter evenly between three bowls. Dye one bowl red and one bowl blue. Leave one bowl white.
3. Evenly distribute blue batter, white batter and red batter in cups. Use a spoon to gently spread each layer to edge of cup and fully cover layer beneath.
4. Fill paper cups 3/4 full. Do not overfill as this may cause poor rising.
5. Place in oven and bake until center of cupcakes spring back when lightly pressed with a finger- usually around 22-25 minutes but follow package directions. Some pans are smaller and others are larger so time may vary.
6. Cool completely on a wire rack.
7. Whip cream, sugar and vanilla in a chilled large bowl on high speed until stiff peaks form.
8. Frost cupcakes with whipped cream icing and decorate as desired.