Bloody Eyeball Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 cup boiling water
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. butter, softened
• 2 cups icing sugar
• 12 Jet-Puffed Marshmallows, cut in half
• 2 Tbsp. red coloured sugar
• 24 Baker's Semi-Sweet Chocolate Chips (about 2 Tbsp.)
• 2 tubes (19 g each) red decorating gel

1. Prepare cake batter and bake as directed on package for 24 cupcakes.
2. Cool in pans 10 min.
3. (Do not remove cupcakes from pans.)
4. Pierce tops with fork.
5. Add boiling water to jelly powder; stir 2 min.
6. until completely dissolved.
7. Spoon over cupcakes.
8. Refrigerate 30 min.
9. Remove cupcakes from pans.
10. Beat cream cheese and butter in medium bowl with mixer until blended.
11. Gradually beat in sugar; spread onto cupcakes.
12. Press cut-sides of marshmallows into coloured sugar.
13. Use to decorate cupcakes along with the remaining ingredients.

white cake, boiling water, cream cheese, butter, icing sugar, jet, red coloured sugar, chocolate chips, red decorating gel

Taken from www.kraftrecipes.com/recipes/bloody-eyeball-cupcakes-167118.aspx (may not work)