Prep Time
30 Mins
Other Time
30 Mins
Yield
Makes 2 doz., or 24 servings (1 cupcake each)

How to Make It

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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