Cherry Cupcakes

• 1 pkg. (450 g) angel food cake mix
• 1 pkg. (11.2 g) Jell-O No Sugar Added Cherry Jelly Powder, divided
• 1/2 cup boiling water
• 1/2 cup ice cubes
• 2 cups thawed Cool Whip Light Whipped Topping
• 24 sweet cherries with stems

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package.
3. Measure 2 cups batter into medium bowl; stir in 1/4 tsp.
4. dry jelly powder until blended.
5. Spoon half the remaining cake batter evenly into 24 paper-lined muffin cups; cover with layers of coloured batter, then the remaining plain batter.
6. Bake 18 to 20 min.
7. or until golden brown.
8. Cool in pans 10 min.
9. ; remove from pans to wire racks.
10. Cool completely.
11. Meanwhile, add boiling water to remaining jelly powder in large bowl; stir 2 min.
12. until completely dissolved.
13. Add ice; stir until melted.
14. Refrigerate 15 min.
15. or until set.
16. Beat with mixer until foamy.
17. Blend in Cool Whip.
18. Refrigerate 15 min.
19. or until thickened.
20. Spoon Cool Whip mixture onto cupcakes just before serving; top with cherries.

angel food cake mix, no sugar, boiling water, sweet cherries

Taken from www.kraftrecipes.com/recipes/cherry-cupcakes-146032.aspx (may not work)