Ingredients:

1 1/3 c. all-purpose flour

3/4 tsp. baking powder

kosher salt

1 stick unsalted butter, at room temperature

3/4 c. granulated sugar

2 large eggs, preferably at room temperature

3 tsp. pure vanilla extract

6 tbsp. whole milk

3 cups thawed cool whip whipped topping

8 drops food coloring (from each of 4 different colors)

Directions:

1. Preheat oven to 350 degrees F and set a rack in the upper center. In a medium bowl, whisk together flour, baking powder and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed, scraping down sides of the bowl as needed, until mixture is light and fluffy, about 3 minutes. Add eggs and vanilla and beat until just incorporated.

3. With the mixer on low speed, add half the flour mixture, then the milk, followed by the remaining flour mixture.

4. Line a 12-cup cupcake pan with paper liners. Fill each 3/4 of the way with batter (for ease, use a heaping 3-tablespoon cookie or ice cream scoop).

5. Bake, rotating pan 180 degrees after 15 minutes, until a cake tester or wooden skewer inserted into the center of the cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely.

6. Tap or click steps to mark as complete. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely. Spoon 3/4 cup cool whip into each of 4 small bowls. Tint each with food coloring. Frost 6 cupcakes with each color cool whip. Tape 1 piece of ribbon to bottom of each cupcake liner. Arrange cupcakes on large platter just before serving. Tie loose ends of all ribbons together; place on platter. Refrigerate leftovers.

Bon Appetit!