Rain Drop Cupcakes
Rain Drop Cupcakes Preparation
Heat oven to 350 degrees. Prepare cake batter as directed on package, using egg whites. Spoon batter into paper lined muffin cups. Fill each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan for 15 minutes then pierce with two pronged meat fork at 1/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cake with decorating gel and sprinkle with colored sugar, if desired. Makes 24 cupcakes. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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