Orange Lover's PB&J Cupcakes
- 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin, divided
- 1 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
- 1 tub (16 oz.) ready-to-spread vanilla frosting
- 1 cup thawed COOL WHIP Whipped Topping
- 1 cup boiling water
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 3 eggs
- 1 cup cold water
- 1/2 cup creamy peanut butter
- Heat oven to 350 degrees F.
- Add 1 Tbsp.
- dry gelatin mix to frosting; stir gently until blended.
- Gently stir in COOL WHIP.
- Refrigerate until ready to use.
- Add boiling water to remaining gelatin mix in medium bowl; stir 2 min.
- until completely dissolved.
- Stir in zest; pour into 8x4-inch loaf pan sprayed with cooking spray.
- Refrigerate 1 hour or until firm.
- Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended.
- (Batter will be thick.)
- Spoon into 24 paper-lined muffin cups.
- Bake 18 to 21 min.
- or until toothpick inserted in centers comes out clean.
- Cool completely.
- Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside.
- Cut gelatin into 24 cubes; place in cupcakes.
- Cover with removed cupcake centers, pressing gently into cupcakes to secure.
- Spread tops with flavored frosting.
gelatin, orange zest, ready, boiling water, yellow cake, eggs, cold water, peanut butter
Taken from www.kraftrecipes.com/recipes/orange-lovers-pbj-cupcakes-154357.aspx (may not work)