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Touchdown Poke Cupcakes




Source of Recipe


CD Kitchen


List of Ingredients




1 pkg. (2-layer size) white cake mix or cake mix with pudding in the mix

1 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup decorating icing

1/4 cup chocolate sprinkles


Recipe



PREHEAT oven to 350°F. Prepare cake batter as directed on package, using the
egg white version. Spoon batter evenly into 12 paper-lined medium muffin
cups,
filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan
15 minutes. Pierce cupcakes with large fork at 1/2-inch intervals.

MEANWHILE, stir boiling water into dry gelatin in medium bowl at least 2
minutes until completely dissolved. Carefully spoon over cupcakes.
Refrigerate
3 hours.

FROST cupcakes with whipped topping. Draw footballs on cupcakes with
decorating icing; decorate with sprinkles. Store in refrigerator.

KRAFT KITCHENS TIPS

Special Extra
Decorate cupcakes with the colors of your favorite football team.