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Flower Garden Cupcakes

By: KRAFT®

"Mini marshmallows, colored sugar, tinted coconut--unleash your creativity when decorating these mini-poke cakes frosted with pastel-colored whipped topping."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 package (2-layer size) white cake mix
1 cup boiling water
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Green, yellow and red food coloring
Suggested decorations:
JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows

Directions

Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring; spread over cupcakes.
Decorate as desired. (See Tip.) Keep refrigerated.

Footnotes

Kraft Kitchen Tips:
Decorations: Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
Tinting Coconut: Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.