Daisy Cupcake Cake

• 1 pkg. (2-layer size) white cake mix
• 1 cup boiling water
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2 Tbsp. yellow colored sugar
• 1/2 cup white sprinkles (jimmies)

1. Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
2. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals.
3. Add boiling water to gelatin mix in medium bowl; stir 2 min.
4. until completely dissolved.
5. Spoon 2 tsp.
6. gelatin over each cupcake.
7. Refrigerate 3 hours.
8. Arrange 12 cupcakes, with sides touching, in center of large circular platter; spread with 1-1/2 cups COOL WHIP.
9. Sprinkle with yellow sugar.
10. Spread remaining COOL WHIP onto remaining 12 cupcakes; top with sprinkles.
11. Arrange around cupcakes in center of platter to resemble flower petals.
12. Store in refrigerator.

white cake, boiling water, gelatin, yellow colored sugar, white sprinkles

Taken from www.kraftrecipes.com/recipes/daisy-cupcake-cake-187067.aspx (may not work)