1 pk White cake mix
1 pk Berry blue Jello; sm size
1 c Boiling water
98 oz Cool Whip; thawed
Decorating gel
Colored sugar
Heat oven to 350 degrees. Prepare cake batter as directed on package, using
egg whites. Spoon batter into paper lined muffin cups. Fill each cup 1/2
full. Bake as directed on package. Cool cupcakes in pan for 15 minutes then
pierce with two pronged meat fork at 1/4 inch intervals. Dissolve gelatin
completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3
to 4 hours. Frost with whipped topping. Draw umbrellas on cake with
decorating gel and sprinkle with colored sugar, if desired. Makes 24
cupcakes.
Yields
24 Servings