1 box lemon cake mix
1 box yellow cake mix
1 box pineapple cake mix

If this is unavailable in your area, a white cake mix can be substituted and pineapple juice substituted for the liquid.

Combine cake mixes and add ingredients according to package directions. Bake in greased cupcake pans or pans lined with cupcake papers for 15 minutes at 350 degrees. When cool, fill with the following:

FRENCH VANILLA FILLING:

5 tbsp. flour
5 tbsp. sugar
1 c. milk
1/2 c. butter
1/2 c. shortening
1 c. sugar
1 tsp. vanilla
Dash of salt

Combine flour and sugar together in a small saucepan. Add milk and stir until the lumps are gone. Cook and stir constantly over medium heat until thick. Cool thoroughly. Cream together other ingredients. Add cooled milk mixture and beat for 5 minutes. Put filling mixture into frosting dispenser. Insert dispenser way down into cupcake and squirt filling into cupcake. Repeat with remaining cupcakes. This makes approximately 80 to 90 cupcakes. They freeze well in air tight containers.

Four cups of the 3 cake mixed together dry = 1 box of package directions. Makes 30 cupcakes. Store remaining dry mix in air tight canisters.

CHOCOLATE TWINKETTE CUPCAKES: One box devils food cake mix, 1 box Swiss chocolate cake mix and 1 box sour cream chocolate cake mix. Follow above directions.