Prep Time
20 Mins
Yield
Makes 24 servings

How to Make It

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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