1 cup water
3 large eggs
1 cup boiling water
1 (4-serving size) package any fruit-flavored gelatin
1 (8 oz.) container frozen whipped topping, thawed
HEAT oven to 350°F. Prepare cake mix according to package directions using the water, oil and eggs. Line muffin pan with paper baking cups. Fill cups 2/3 full with batter. Bake 18 to 22 minutes. Cool completely.
COMBINE boiling water and fruit-flavored gelatin in small bowl. Stir 2 minutes or until gelatin is completely dissolved. Poke holes in top of each cupcake with a straw. Spoon about 2 teaspoons dissolved gelatin over each cupcake.
REFRIGERATE 2 hours. Spread with whipped topping. Decorate with sprinkles. Store loosely covered in refrigerator.
Serving Size (1 cupcake), Calories 150 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3g, Trans Fat g), Cholesterol 25mg, Sodium 180mg, Total Carbohydrate 20g (Dietary Fiber g, Sugars 13g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.