Instructions

For the Cupcakes and Cake Balls:

1. Preheat the oven to 350°.
2. Line 8 cupcake cups with cupcake liners and spray a 9x13-inch baking pan with non stick cooking spray. Set aside.
3. Prepare cake as directed.
4. Add one heaping cup of batter to a bowl and another heaping cup of batter to another bowl.
5. Pour the rest of the batter into a third bowl and add the 3 tablespoons of sprinkles.
6. Mix until the sprinkles are equally disbursed. Set aside.
7. Add food coloring to the other two bowls ( one blue and one green).

NOTE: To make a bright green add yellow with a little bit of leaf green. Mix until all the color is combined.

1. Pour one bowl of colored batter on one side of the prepared baking pan.
2. Using an off set spatula smooth batter to the center of the pan.
3. Pour the other colored batter on the other side of the baking pan and smooth to the center.
4. Bake 15 minutes.
5. Cool completely.
6. Separate cake and crumble each color into a medium bowl.
7. Using a hand mixer blend in 2 tablespoons of cream cheese for each color of cake.
8. Mix until the cake comes together and when pressed together forms a ball.
9. Take a small amount of the green cake and roll into a ball.
10. Take a larger portion of the blue cake, flatten in the palm of your hand.
11. Place the green cake ball in the center of the blue cake, wrap the blue cake around the green, roll into a compressed ball. Repeat until you have 8 balls.
12. Place a heaping tablespoon of batter into the bottom of the lined cupcake cups.
13. Put a cake ball in the center of the batter.
14. Pour another heaping tablespoon of batter over the cake ball.
15. Use a off set spatula to make sure ALL of the cake ball is covered by the batter.
16. Bake 18 minutes or until when pressed in the center with your finger the cupcake springs back.

For Vanilla Butter Frosting:

1. Mix butter until light and fluffy about 3 minutes.
2. Add the vanilla and mix until combined.
3. Add the sugar 1 cup at a time.
4. If frosting is too thick for piping add milk 1 tablespoon at a time.
5. Mix until creamy about 3 minutes.
6. Divide the frosting into 3 batches.
7. For the bottom two colors add 1 cup each of frosting to a bowl.
8. Use the remaining frosting for the top of the cupcakes.
9. Add gel food coloring to each color.
10. Fill 3 separate piping bags {I use disposal} fitted with a #12 tip with colored frosting.
11. Add the bottom ring of frosting and the same color of sprinkles.

TIP: The easiest way to cover the frosting with sprinkles is to dip the cupcake.

1. Add the second ring of frosting and dip into the same color of sprinkles.
2. Let the second layer of frosting harden a little in the refrigerator before adding the last layer of frosting.
3. Don't forget to dip the cupcake in the same color of sprinkles.