Your Easter dessert table is sure to be colorful with this recipe from JELL-O!
Tie-Dye Fruity Cupcakes
1 box white cake mix (2 layer size)
1/4 cup dry JELL-O Lemon Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry JELL-O Lime Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4 cup dry JELL-O Strawberry Flavor Gelatin (1/2 of 3-oz. pkg.)
1 container (16 oz.) ready-to-spread vanilla frosting
1. Prepare cake batter as directed on package; divide evenly into 3 bowls.
2. Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter to each cup. Bake as directed on package for cupcakes. 3. Cool completely.
4. Pipe frosting onto cupcakes. (See tip.)
How to Pipe Frosting: Insert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag, To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.
How to Use the Remaining Dry Gelatin Mixes: Combine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.
Variation: Prepare as directed, substituting 1 tub (8 oz.) thawed COOL WHIP Whipped Topping for the canned frosting. Sprinkle with remaining dry gelatin mixes. Keep refrigerated.
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