Cupcakes are poked with a fork and blue gelatin is poured over to create raindrop streaks inside. Frost and decorate for a rainy day treat for kids.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 tubes (0.68 oz. each) decorating gel
1/2 cup colored sugar
1 cup mini jelly beans
Add To Shopping List
Let's Make It
Prepare cake batter as directed on pkg., using the egg white version. Pour evenly into 24 paper-lined or greased medium muffin cups, then bake as directed on package. Cool cupcakes in pan 15 min. Pierce cupcakes with large fork at 1/4-inch intervals.
Stir boiling water into dry gelatin at least 2 min. until completely dissolved; spoon over cupcakes. Refrigerate 3 hours.
Spread whipped topping over cupcakes. Draw umbrellas on cupcakes with decorating gel. Sprinkle with colored sugar; top with jelly beans. Store leftover cupcakes in refrigerator.
How to Thaw COOL WHIP
Thaw unopened 8-oz. tub of COOL WHIP in the refrigerator for 4 hours. Do not thaw in the microwave.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 1 cupcake each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.