PREHEAT oven to 350°. Place cupcake liners into pan.
SIFT SWANS DOWN Cake Flour then lightly spoon into measuring cup for 3 cups + 6 tablespoons.
CREAM butter until light and fluffy. Add sugar and continue to cream. Gradually add vanilla and eggs and mix well.
SIFT together the dry ingredients; then mix into butter mixture alternating with milk.
DIVIDE batter into 2 bowls. Add each food coloring to both bowls. Alternate colors and pour batter ¾ full in muffin cups.
BAKE for 20-25 minutes until light golden brown. Cool cupcakes then frost with Cotton Candy Butter Cream Frosting.