Preheat oven and prepare cake batter mix according to directions.

Separate prepared batter evenly into three bowls.

In one bowl of batter, add 3-4 drops of red food coloring. Stir well. If the batter is too “pink”, continue to add one drop of color at a time until you reach the desired color. I went just a few shades darker than pink.

Repeat with blue food coloring in second separated batter.

You should now have 3 bowls of batter; 1 plain, 1 red and 1 blue.

Place 3 disposable cake decorating bags (I have a box of 20 made by Wilton-you can find at Michaels or Walmart) in 3 separate tall glasses. Fold tops of bags over the rim of a glass. Fill each bag with prepared batter.

Twist top of the bag and secure with a twist-tie. When all are complete, lay on counter side-by-side. Using masking tape or scotch tape, secure bags about 1-inch from the bottom.

Line baking tin with cupcake paper.

Snip tip ends off bags and fill cups 2/3 full with batter.

Bake according to directions. Cool completely.

You will need sprinkles…

Pour sprinkles on three separate plates. This will be easier than sprinkling on top, trust me.

Spread frosting over middle “white” section first. Roll cupcake front to back in white sprinkles.

Next, spread frosting over red or blue section and roll cake in matching colored sprinkles.

Finish with last section and roll in matching color.