Lemon-Strawberry Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 1 cup water
• 4 egg whites
• 2 Tbsp. oil
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 1/4 cup Kraft Pure Strawberry Jam
• 3 cups thawed Cool Whip Whipped Topping
• 24 strawberries (about 2-1/2 cups) Safeway 1 lb For $3.99 thru 02/09

1. Heat oven to 350F.
2. Beat first 5 ingredients in large bowl with mixer until blended.
3. (Batter will be thick.)
4. Spoon into 24 paper-lined muffin cups.
5. Bake 21 to 24 min.
6. or until toothpick inserted in centres comes out clean.
7. Cool in pans 10 min.
8. Remove to wire racks; cool completely.
9. Stir together marshmallow creme and jam in medium bowl until blended; gently stir in Cool Whip.
10. Pipe onto cupcakes; top with berries.

white cake, water, egg whites, oil, jet, strawberry, topping, strawberries

Taken from www.kraftrecipes.com/recipes/lemon-strawberry-cupcakes-170843.aspx (may not work)