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Heat oven according to package directions. Line muffin pans (2-1/2 inches in diameter) with paper baking cups.
Prepare cake batter according to EGG AND OIL VARIATION on package directions for FULL batch. Stir in JOLLY RANCHER Sprinkles. Using #20 scoop (1-1/2 oz.),** deposit batter into prepared baking cups
Bake as directed on package or until cake is golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost with ready-to-spread vanilla frosting. When ready to serve, sprinkle with additional JOLLY RANCHER Sprinkles. Garnish with JOLLY RANCHER CONFETTI CANDY BARK,* if desired.
VARIATION: MINI CUPCAKES: Line small muffin pans (2 inches in diameter) with paper baking cups. Using heaping #50 scoop (1/2 oz.),** deposit batter into prepared baking cups. Bake 10 to 15 minutes or until cake is golden brown and wooden pick inserted in center comes out clean. Cool completely. Frost. Garnish with additional JOLLY RANCHER Sprinkles. Makes approximately 28 dozen cupcakes.
JUMBO CUPCAKES: Line jumbo muffin pans (3-1/2 inches in diameter) with paper baking cups. Using #10 scoop (3 oz.),** deposit batter into prepared baking cups. Bake 18 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost. Garnish with additional JOLLY RANCHER Sprinkles. Makes approximately 5 dozen cupcakes.
**You will want to deposit batter quickly; moisture will make candy bleed.
