PREPARE batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.
STIR boiling water into gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.
Nutritional Information Calories: 140 Total fat: 5 g Saturated fat: 5 g Cholesterol: 0 mg Sodium: 170 mg Carbohydrate: 23 g Dietary fiber: 0 g Sugars: 15 g Protein: 2 g Vitamin A: 0% DV Vitamin C: 0% DV Calcium: 4% DV Iron: 0% DV
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