Preparation

• Heat  oven to 350°F.
• Press  1 cookie piece onto bottom of each of 24 paper-lined muffin cups; press 3 of the remaining cookie pieces around inside of each cup.
• Prepare  cake batter as directed on package; divide into 3 portions. Tint each with a different colour of food colouring; spoon into 3 disposable piping bags. (Do not cut tips off bags.) Place all 3 bags in large resealable plastic bag, positioning tips in one bottom corner of bag.
• Use  scissors to cut small pieces off tips of all the piping bags and large piece off bottom corner of resealable bag. Use to pipe batters into muffin cups; swirl gently with knife.
• Bake  19 to 22 min. or until toothpick inserted in centres comes out clean. Cool in pans 5 min. Remove cupcakes to wire racks; cool completely.