Prepare cake mix for cupcakes as directed on box. Let cool completely (I put in the freezer for 5 minutes). In the meantime boil one cup of water and dissolve jello. When completely dissolved add one cup of cold water. Using fork or end of wooden spoon poke wholes in top of cupcakes. (The one in our picture was done with the handle of a fork.) Take a tablespoon and gently drizzle raspberry jello over top of cooled poked cupcakes. More or less may be needed to cover. Don't worry....you can't mess these up! Refrigerate for 2 to 3 hours or until jello has set. Top with whipped topping and coconut if desired.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 55 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 7.2mg||2 %|
|Sodium 197.5mg||7 %|
|Potassium 54.9mg||1 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 25.7g|
|Protein 1.9g||3 %|
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Calories per serving: 164
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