Springtime Cupcakes

Cupcakes
1 package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 box (4-serving size) orange-flavored gelatin
3 egg whites

Buttercream Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Yellow, red and blue food colors
1/3 cup white baking chips

Heat oven to 375 degrees. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, gelatin and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.

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.

Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white baking chips, flat side up, into frosting on each cupcake to resemble polka dots. Store loosely covered at room temperature. Makes 24 cupcakes