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Touchdown Poke Cupcakes

Prep Time:

25 min

Total Time:

3 hr 45 min

Makes:

What You Need

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

Make It

HEAT oven to 350°F. 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.

Kraft Kitchens Tips

Special Extra

Decorate cupcakes with the colours of your favourite football team.

K:1749v2ec:90629

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Serving Size = 1 cupcake (59 g)

Nutritional Information

Calories

190

Total fat

8 g

Saturated fat

2.5 g

Cholesterol

25 mg

Sodium

180 mg

Carbohydrate

26 g

Dietary fibre

0 g

Sugars

20 g

Protein

2 g

Vitamin A

2 %DV

Calcium

4 %DV

Iron

2 %DV