Lemon Jewel Cupcakes

• 1 pkg. (450 g) angel food cake mix
• 1/2 cup boiling water
• 1 pkg. (9.1 g) Jell-O No Sugar Added Lemon Jelly Powder
• 1/2 cup ice cubes
• 2 cups thawed Cool Whip Light Whipped Topping

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package.
3. Spoon batter evenly into 24 paper-lined muffin cups.
4. Bake 18 to 20 min.
5. or until golden brown.
6. Cool in pans 10 min.
7. Remove from pans to wire racks; cool completely.
8. Add boiling water to jelly powder in small bowl; stir 2 min.
9. until completely dissolved.
10. Add ice; stir until melted.
11. Pour into 11x7-inch dish.
12. Refrigerate 15 to 20 min.
13. or until firm.
14. Flake jelly coarsely with fork.
15. Reserve 3 Tbsp.
16. jelly.
17. Combine remaining jelly lightly with Cool Whip.
18. (Whipped Topping should be just "flecked" with jelly.)
19. Spoon onto cupcakes just before serving.
20. Top with reserved jelly.

angel food cake mix, boiling water, sugar

Taken from www.kraftrecipes.com/recipes/lemon-jewel-cupcakes-150705.aspx (may not work)