HEAT 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 <meginny@frontiernet.net> on Jan 19, 1998
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