Dessert: Flower Power Cupcakes
Classic cupcakes get a fresh update for spring, with marshmallow and sprinkle decorations made to look like brightly colored flowers.
Ingredients
1 package white cake mix
1 c. boiling water
1 package JELL-O Strawberry Flavor Gelatin
1 tub COOL WHIP Whipped Topping
A few drops food coloring
24 JET-PUFFED Marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 c. colored sugar
Instructions
Prepare cake batter and bake 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 minutes until completely dissolved. Spoon over cupcakes, adding about 2 teaspoons to each. Refrigerate 3 hours.
Tint COOL WHIP with food coloring; spread onto cupcakes.
Cut each large marshmallow crosswise into 5 pieces with kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with sugar.
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Nutrition Facts
Serving Size: 24
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
