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Categories:Viewed: 19 - Published at: 7 years ago
Ingredients
- 1 pkg. (2-layer size) white cake mix
- 1 cup boiling water
- 1 pkg. (85 g) Jell-O Jelly Powder, any flavour
- 3 cups thawed Cool Whip Whipped Topping
- 1/4 cup decorating icing
- 1/4 cup chocolate sprinkles
Method
- Heat oven to 350F.
- Prepare cake batter as directed on package, using the egg white version; spoon into 24 paper-lined muffin cups, filling each cup half full.
- Bake as directed on package.
- Cool 15 min.
- (Do not remove from pan.)
- Pierce cupcakes with large fork at 1/2-inch intervals.
- Add boiling water to jelly powder; stir 2 min.
- until completely dissolved.
- Spoon over cupcakes.
- Refrigerate 3 hours.
- Frost cupcakes with Cool Whip.
- Draw footballs on cupcakes with icing; top with sprinkles.
- Keep refrigerated.
