Try this Rain Drop Cupcakes recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 24 | ||
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Calories: 346 | ||
Calories from Fat: 155 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 2.3mg | 1 % | |
Sodium 221.9mg | 8 % | |
Potassium 140.1mg | 4 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 43.2g | ||
Protein 4.4g | 6 % | |
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. |
Calories per serving: 346
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