2 gluten free yellow cake mixes, my favorites: King Arthur, Pillsbury
Ingredients for each mix, such as: eggs, butter, oil, milk, water
2 teaspoons extract each for 3-4 flavorings, such as: strawberry, lemon, almond, caramel, coconut, peanut butter, banana, lime, etc
or for lemon and lime substitute extract for 1 tablespoon juice and zest from 1 lemon or 1 lime or for coconut add to extract 2-3 tablespoons shredded coconut
3-4 food colors
24 cupcake liners
Frosting, readymade or favorite recipe
DirectionsPrepare one yellow cake mix according to directions. Separate batter into 3-4 bowls. Put 2 teaspoons flavoring and desired amount of food color in each bowl of batter. Lightly oil (any shaped) 16-24 mini muffin cups and put 1 heaping tablespoon batter in each. Please note, there will be extra batter left over for extra mini cupcakes. Bake 15 minutes or until center is slightly firm. Cool in pan 5 minutes and remove to wire racks.
While mini cupcakes are baking, prepare second yellow cake mix. Insert liners in cupcake pan. Place 2 tablespoons batter in bottom of each liner. Push mini cupcakes into batter and cover completely with additional batter. Bake 25-30 minutes or until center is slightly firm.
Remove from pan and cool on wire rack.
When completely cooled, frost with your favorite frosting.
Yields 16-24 cupcakes plus several minis depending on how batter is divided and how large you want your cupcakes to be.