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Poke Cupcakes




Source of Recipe


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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.