Prep: 25 min Ready In: 3 hr 45 min Serves: 24
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

PREHEAT oven to 350°F. Prepare cake batter as directed on package, using the egg white version. Spoon batter evenly into 24 paper-lined muffin cups, filling each cup half full. Bake as directed on package for cupcakes. Cool in pan 15 min. Pierce cupcakes with large fork at 1/2-inch intervals.

STIR boiling water into dry jelly powder in bowl at least 2 min. until completely dissolved. Spoon evenly over cupcakes. Refrigerate 3 hours.

FROST cupcakes with whipped topping. Draw footballs on cupcakes with decorating icing; decorate with sprinkles. Store in refrigerator.

Jazz It Up
Decorate cupcakes with the colours of your favourite football team.


Recipe Display

__________________