1 pkg (2 layer size) white cake mix
1 C boiling water
1 pkg (4 serv. size) Jello gelatin, any red flavour
1 tub (8 oz) Cool whip topping
red or green food colouring
coloured sugar, sprinkles, crushed candy cane etc.
Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool in pans 10 min. Pierce cupcakes with large fork at 1/4 inch intervals.
Stir boiling water into dry gelatin mix until completely dissolved; spoon evenly over cupcakes. Refrigerate 30 min. Remove from pans.
Tint cool whip with food colouring; spread over cupcakes. Add decorations. Store in refrigerator.
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