Touchdown Poke Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 cup boiling water
• 1 pkg. (85 g) Jell-O Jelly Powder, any flavour
• 3 cups thawed Cool Whip Whipped Topping
• 1/4 cup decorating icing
• 1/4 cup chocolate sprinkles

1. Heat oven to 350F.
2. Prepare cake batter as directed on package, using the egg white version; spoon into 24 paper-lined muffin cups, filling each cup half full.
3. Bake as directed on package.
4. Cool 15 min.
5. (Do not remove from pan.)
6. Pierce cupcakes with large fork at 1/2-inch intervals.
7. Add boiling water to jelly powder; stir 2 min.
8. until completely dissolved.
9. Spoon over cupcakes.
10. Refrigerate 3 hours.
11. Frost cupcakes with Cool Whip.
12. Draw footballs on cupcakes with icing; top with sprinkles.
13. Keep refrigerated.

white cake, boiling water, flavour, topping, decorating icing, chocolate sprinkles

Taken from www.kraftrecipes.com/recipes/touchdown-poke-cupcakes-90629.aspx (may not work)