This morning I saw AMAZING cupcakes posted on The Girl Who Ate Everything's blog. What made these cupcakes amazing? Um, they were brightly colored rainbow cupcakes! And they were gorgeous!

I decided to make a batch. I usually don't bake with food dye. Since it's my birthday, I figured I have an excuse!

I proudly present, Gluten-Free Tie-Dyed Cupcakes!

DIRECTIONS 1 box Betty Crocker Gluten Free Yellow Cake Mix, 15-Ounce Box or your favorite recipe. (The yellow cake mix from my book would work great in this recipe.)

Gel/Paste Food Colors (I used four colors) You don't want to use liquid food colors in this recipe because it would thin out gluten-free cake mix too much.

Icing, homemade or a can of gluten-free store bought icing.

Preheat oven to 350 degrees F.

Line 12 muffin cups with paper liners.  

Prepare batter according to package directions.

Divide batter into four bowls.

Color batter as desired.

Layer batter into prepared muffin pans. (You could swirl batter with a knife.) Bake as directed. Place on a wire rack to cool.

Ice with your favorite icing. Makes 12 (Awesome) Cupcakes