I prepared the batter, reserving about 3/4 cup before filling the cupcakes liners halfway. I tinted the remaining batter and used it to pipe pretty polka dots over the filled cups, hoping that they would bake into spotted masterpieces.
The cakes baked up beautifully, with perfectly shaped domes—which, unfortunately, ruined the polka dots. But all was not lost. While my cakes didn't bake with perfect polka dots, I ended up with a pretty, kaleidoscope-like multicolored starburst pattern which was rather sweet and elicited morale-boosting "ooh" and "ahh" sounds when served. Ultimately, they turned out so well that I decided to put the frosting in the middle, sandwich-style, rather than sully the artistic tops. Here's the simple recipe which is bound to delight in a most delicious way.
P.S. Like the pictures in this post? I took them on my Xyboard tablet, part of the Midwest Savvy Gourmets program from Verizon! Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.