Try this Touchdown Poke Cupcakes recipe, or contribute your own.
Suggest a better descriptionHEAT oven to 350F. PREPARE cake mix as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes. Pierce cupcakes with large fork at 1/2-inch intervals. MEANWHILE, stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Spoon carefully over cupcakes. Refrigerate 3 hours. FROST cupcakes with whipped topping. Draw footballs on cupcakes with decorating icing. Decorate with sprinkles. Store leftover cupcakes in refrigerator. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 24 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 0.1mg | 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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