PREPARE and bake cake batter as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.
TINT COOL WHIP with food coloring; spread onto cupcakes.
CUT each large marshmallow crosswise into 5 pieces with clean kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with colored sugar. Keep refrigerated.
Nutritional Information Calories: 170 Total fat: 4 g Saturated fat: 2 g Cholesterol: 0 mg Sodium: 170 mg Carbohydrate: 31 g Dietary Fiber: 0 g Sugars: 22 g Protein: 2 g Vitamin A: 0% DV Vitamin C: 0% DV Calcium: 4% DV Iron: 0% DV
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