Wigglin' Jigglin' Cupcakes
Yield
24 cupcakesPrep
45 minCook
15 minReady
3 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
water
boiling |
|
| 2 | packages |
gelatin, flavored
orange |
|
| 1 | package |
cake mix, yellow
or chocolate |
|
| 1 | tub |
whipped topping, prepared
thawed |
*
|
| 1 | x |
colored sprinkles
halloween |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
water
boiling |
|
| 2 | packages |
gelatin, flavored
orange |
|
| 1 | package |
cake mix, yellow
or chocolate |
|
| 1 | tub |
whipped topping, prepared
thawed |
*
|
| 1 | x |
colored sprinkles
halloween |
* |
Directions
Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved.
Pour into 15-by-10-inch pan. Refrigerate at least 3 hours or until firm.
Meanwhile, prepare and bake cake as directed on package for 24 cupcakes.
Cool completely on wire racks. Cut each cupcake in half horizontally.
Dip bottom of 15-by-10-inch pan in warm water about 15 seconds.
Using 2-inch round cookie cutter, cut out 24 Jigglers.
Place small dollop of whipped topping atop bottom half of each cupcake.
Place Jiggler circle atop each and add another small dollop of whipped topping.
Place top half of cupcake on each stack and gently press onto Top with additional whipped topping and sprinkles.
