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24 servings, 1 cupcake (47 g) each
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Insert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag. To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.
Combine all leftover dry jelly powder in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until powders are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.
Prepare as directed, substituting thawed Cool Whip Whipped Topping for the canned frosting. Sprinkle with remaining dry jelly powders. Keep refrigerated.
* 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.
This was an epic fail for me. Put too much batter in the cupcakes, the centres caved in and the colours went brown on top, just awful. My smaller second batch went better because I went less on the batter as I was running out etc, so it looked nicer. Disappointed, thought this would be an easy one. The icing in the picture was also hard to achieve.
A huge hit with the kids but with the adults too! Next time i would put half the pack of jello powder to lessen the sweetness! Otherwise amazing!
Cup cakes were okay but I find the jello gives it a bit of a different consistency that I didn't like. The children I made them for did like them however! But I think it would be better if you used food colouring instead of jello or maybe less jello.