Touchdown Poke Cupcakes

Name: Touchdown Poke Cupcakes
Ingredients: 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

6 ingredients

13 steps

Ingredients

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

Directions

1

Heat oven to 350F.
2

Prepare cake batter as directed on package, using the egg white version; spoon into 24 paper-lined muffin cups, filling each cup half full.
3

Bake as directed on package.
4

Cool 15 min.
5

(Do not remove from pan.)
6

Pierce cupcakes with large fork at 1/2-inch intervals.
7

Add boiling water to jelly powder; stir 2 min.
8

until completely dissolved.
9

Spoon over cupcakes.
10

Refrigerate 3 hours.
11

Frost cupcakes with Cool Whip.
12

Draw footballs on cupcakes with icing; top with sprinkles.
13

Keep refrigerated.