Gallery

Recipe Summary

prep:
30 mins
additional:
30 mins
total:
1 hr
Yield:
Makes 2 doz., or 24 servings (1 cupcake each)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 InformationCalories: 140Total fat: 5 gSaturated fat: 5 gCholesterol: 0 mgSodium: 170 mgCarbohydrate: 23 gDietary fiber: 0 gSugars: 15 gProtein: 2 gVitamin A: 0% DVVitamin C: 0% DVCalcium: 4% DVIron: 0% DV

    Advertisement
Advertisement
Advertisement