kraftfoods.com --
PREPARE cake batter as directed on package; divide evenly into 3 bowls.
STIR different flavor dry gelatin mix into batter in each bowl. Spoon lemon batter evenly into 24 paper-lined muffin cups. Repeat with remaining batters, filling cups about 2/3 full. Bake as directed on package for cupcakes. Cool completely.
PIPE frosting onto cupcakes. (See tip.)
kraft kitchens tipsHOW TO PIPE FROSTINGInsert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag. To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.HOW TO USE THE REMAINING DRY GELATIN MIXESCombine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.VARIATION Prepare as directed, substituting 1 tub (8 oz.) thawed COOL WHIP Whipped Topping for the canned frosting. Sprinkle with remaining dry gelatin mixes. Keep refrigerated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (0g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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