Flower Power Cupcakes

1. 1

   Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely in pan.

2. 2

   Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals.

3. 3

   Add boiling water to jelly powder; stir 2 min.

4. 4

   until completely dissolved.

5. 5

   Spoon over cupcakes, adding about 2 tsp.

6. 6

   to each.

7. 7

   Refrigerate 3 hours.

8. 8

   Tint Cool Whip with food colouring; spread onto cupcakes.

9. 9

   Cut each large marshmallow crosswise into 5 pieces with clean kitchen shears.

10. 10

    Arrange 5 on top of each cupcake to resemble flower.

11. 11

    Place 1 miniature marshmallow in center of each.

12. 12

    Sprinkle with coloured sugar.

13. 13

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.