Touchdown poke cupcakes
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | ( 2-layer size) white cake mix or cake mix with pudding |
| 1 | cup | Boiling water |
| 1 | pack | (4-serving size) JELL-O Brand Gelatin Dessert; any flavor |
| 8 | ounces | COOL WHIP Whipped Topping; thawed |
| Chocolate Decorating Icing Sprinkles | ||
Directions
HEAT oven to 350øF.
PREPARE cake mix as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup ½ full. Bake as directed on package. Cool cupcakes in pan 15 minutes. Pierce cupcakes with large fork at ½-inch intervals.
MEANWHILE, stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Spoon carefully over cupcakes.
Refrigerate 3 hours.
FROST cupcakes with whipped topping. Draw footballs on cupcakes with decorating icing. Decorate with sprinkles. Store leftover cupcakes in refrigerator.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998