Email to Athena Schrank      

Recipe Categories: hellochang's HOME PAGEAntipasto AuGratin Bake Balls Bars Beef Biscotti Bread Brownies Bruschetta Burritos Cake Canapes CandyPops Caramels Casserole Cereal Cheese Cheesecake Chicken Chili ChocolateCandy Coleslaw Compote Cookies CornDogs CornSticks Couscous Creme Crostini Crumble Cupcakes Cups Custard Dijon Dip Divan EggRolls Eggs Enchiladas EndiveLeaves Fish Frittata Fruit Fudge Gelatin Granita Gravy Ham Hamburgers Ice IceCreamSoda Jam Jell-O Kabobs Kringla Lamb Lasagna Lemonade Licorice LoMein Macaroni Macaroons Madeleines Manicotti Meatballs MeatLoaf Meringues Mimosas Minestrone Muffins Nachos Nuts Paella Parfaits Pasta Pate Peppermint Pfefferniiesse PhylloBundles Pie Pilaf Pinwheels Pitas Pizza Popcorn Pork Potatoes PotRoast Primavera Pudding Pumpkin Quesadillas Quiche Ranchero Ratatouille Ravioli Ribs Risotto Roll-Ups Rolls Rugelach Salad Salsa Sandwiches Sauce Sausage Saute Scallops Shortcake Shrimp Skillet Smoothies SnackMix Soup Spaghetti Spread Stacks Steak Stew StickyBuns Stir-Fry Strata Stuffing Syrup Tacos Tarts Tenderloin Tiramisu Torte Tortellini Tortillas Toss Trifle Truffles Turkey Vegetables Verde Wraps

Holiday Poke Cupcakes




Source of Recipe


Kraft Food & Family






Recipe Introduction


These pretty cupcakes get their vibrant color from Jell-O Gelatin, the wiggly jiggly pantry staple you love.





List of Ingredients



• 1 pkg. (2-layer size) white cake mix
  
• 1 cup boiling water
  
• 1 pkg. (4-serving size) Jell-O Brand Gelatin, any red flavor
  
• 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
  
• Red or green food coloring
  
• Colored sugar, colored sprinkles, crushed candy cane and/or Jet-Puffed Holiday Mallows Marshmallows
  






Instructions



1. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce cupcakes with large fork at 1/4-inch intervals.
   
2. STIR boiling water into dry gelatin mix until completely dissolved; spoon evenly over cupcakes. Refrigerate 30 min. Remove from pans.
   
3. TINT whipped topping with food coloring; spread over cupcakes. Add decorations. Store in refrigerator.
   






Final Comments


Makes 2 doz. or 24 servings, 1 cupcake each.