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Ingredients
- 1 pkg. (450 g) angel food cake mix
- 1/2 cup boiling water
- 1 pkg. (9.1 g) Jell-O No Sugar Added Lemon Jelly Powder
- 1/2 cup ice cubes
- 2 cups thawed Cool Whip Light Whipped Topping
Method
- Heat oven to 350 degrees F.
- Prepare cake batter as directed on package.
- Spoon batter evenly into 24 paper-lined muffin cups.
- Bake 18 to 20 min.
- or until golden brown.
- Cool in pans 10 min.
- Remove from pans to wire racks; cool completely.
- Add boiling water to jelly powder in small bowl; stir 2 min.
- until completely dissolved.
- Add ice; stir until melted.
- Pour into 11x7-inch dish.
- Refrigerate 15 to 20 min.
- or until firm.
- Flake jelly coarsely with fork.
- Reserve 3 Tbsp.
- jelly.
- Combine remaining jelly lightly with Cool Whip.
- (Whipped Topping should be just "flecked" with jelly.)
- Spoon onto cupcakes just before serving.
- Top with reserved jelly.
