 | | Directions |
- Line muffin tins with cupcake paper liners for 24 cupcakes.
- Prepare the cake mix and bake according to the directions on the box for baking cupcakes.
- When done baking, place the cupcakes, leaving in the pan, on a wire rack to cool.
- Once cooled, poke holes in the cupcakes with a round wooden object, such as a skewer or chopstick. Poke in half inch intervals all over the top of each cupcake.
- Mix two cups of boil water and the cherry gelatin mix in a large glass bowl or measuring cup; stir for approximately 2 minutes until the gelatin dissolves.
- Carefully pour the cherry gelatin mixture evenly into the poked holes in the cupcakes. Note: The easiest way to do this is to use a small cup with a pour spout to pour the gelatin, pick up the cupcake, place the pour spout directly on the hole, and slowly pour some gelatin into the hole. If you try to just pour the gelatin over the cupcakes it runs off over the edges. This may seem like a lot of work but it doesn't really take that long.
- As you get each cupcake done, place it back into the tin.
- Cover the cupcakes lightly with waxed paper and place in the refrigerator for at least 3 hours to allow the gelatin mixture to set.
- Prepare the frosting after the cupcakes have been chilled. Pour the milk, pudding mix, and powdered sugar in a mixing bowl.
- Using a wire whisk, beat the mixture for approximately 2 minutes; carefully fold in the Cool Whip.
- Frost each cupcake generously.
- The cupcakes can be served just frosted or you can decorate for Valentine's Day or for whatever special occasion you are serving them. They would also be great for Christmas or birthdays.
- Place in the refrigerator to chill for approximately 1 hour before serving.
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Prep Time: 1.25 hours
Cook Time: 18 minutes
Container: Two 9-inch round cake pans
Servings: 24
|  | | Ingredients | | - | | Decorations for special holiday or occasion |
| - | | 1 cherry chip cake mix |
| - | | 2 cups water |
| - | | 2 packages cherry gelatin - small pkg. |
| - | | FROSTING: |
| - | | 1 package instant white chocolate pudding - small pkg. |
| - | | 1 cup milk |
| - | | 1/4 cup powdered sugar |
| - | | 8 ounces Cool Whip |
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