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Rain Drop Cupcakes

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Try this Rain Drop Cupcakes recipe, or contribute your own. "American" and "Jello" are two of the tags cooks chose for Rain Drop Cupcakes.

Cuisine: AmericanMain Ingredient: Cake

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Ingredients

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Servings          
Original recipe makes 24
1 pkWhite cake mix
98 ozCool Whip; thawed
Decorating gel
Colored sugar
1 sm pkBerry blue Jello
1 cBoiling water

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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Calories Per Serving: 346
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Tags

  1. Jello
  2. American
  3. Cake

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