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24 servings, 1 cupcake (51 g) each
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Add 1/2 cup boiling water to remaining dry jelly powder from package; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate until firm.
Keep frosted cupcakes refrigerated.
If you have a piping bag, you can instead use that to pipe the pudding mixture into cupcakes as directed.
* 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.