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Touchdown Poke Cupcakes

average rating

rate/review

prep time

25 min

total time

3 hr 45 min

makes

photo by:

kraft

recipe by: kraft

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.