Touchdown Poke Cupcakes
Source of Recipe
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
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
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.
FROST cupcakes with whipped topping. Draw footballs on cupcakes with
decorating icing; decorate with sprinkles. Store in refrigerator.
KRAFT KITCHENS TIPS
Decorate cupcakes with the colors of your favorite football team.