Touchdown Poke Cupcakes

Name: Touchdown Poke Cupcakes
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 cup boiling water; 1 pkg. (3 oz.) JELL-O Gelatin, any flavor; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1-1/2 cups ready-to-spread chocolate frosting; 1/4 cup white decorating icing

6 ingredients

11 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Gelatin, any flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups ready-to-spread chocolate frosting
1/4 cup white decorating icing

Directions

1

Heat oven to 350F.
2

Prepare cake batter using the egg white version, and bake in 24 paper-lined muffin cups as directed on package.
3

Cool in pans 15 min.
4

Pierce cupcakes with large fork at 1/2-inch intervals.
5

Add boiling water to gelatin mix; stir with whisk 2 min.
6

until completely dissolved.
7

Spoon over cupcakes.
8

Refrigerate 3 hours.
9

Frost cupcakes with COOL WHIP.
10

Draw footballs on cupcakes with frosting.
11

Use decorating icing to draw the laces.