Starmallow Cupcakes
Prep
35 MIN
Total
1 HR 36 MIN (incl. refrigerating)
Servings
24 servings
Ingredients
1
pkg
(2-layer size) white cake mix
2
cups
boiling water, divided
1
pkg
1
pkg
1
tub
2
tbsp
multi-colored sprinkles (red, white and blue)
24
Instructions
Step 1
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool cupcakes in pan 10 min.
Step 2
MEANWHILE, add 1 cup boiling water to EACH flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved.
Step 3
PIERCE tops of cupcakes in several places with fork. Spoon cherry gelatin evenly over one half of each cupcake, adding about 2 tsp. gelatin to each cupcake. Let stand 5 min.
Step 4
SPOON blue gelatin evenly over remaining (plain) cupcake halves, adding about 2 tsp. gelatin to each cupcake.
Step 5
REFRIGERATE 30 min.
Step 6
SPREAD COOL WHIP evenly onto tops of cupcakes, adding about 2 Tbsp. COOL WHIP to each cupcake.
Step 7
TOP with sprinkles.
Step 8
INSERT toothpick into bottom of each marshmallow, then insert toothpicks into tops of cupcakes just before serving.
How to Toast the Marshmallows: Thread marshmallows onto skewers or long forks. Stovetop: Hold the skewered marshmallows 2 to 3 inches above the flame on gas range or hot coil on electric range for 30 to 90 sec. or until marshmallows are evenly toasted, turning occasionally. Small Kitchen Torch: Toast the skewered marshmallows by holding them 2 to 3 inches from the lit kitchen torch while moving the torch slowly over marshmallows and turning the marshmallows as needed to evenly toast the marshmallows. Campfire: Hold skewered marshmallows 2 to 4 inches from the campfire flame until evenly toasted, turning marshmallows as needed for even browning.
How to Store: Store frosted cupcakes in refrigerator up to 3 days before serving.
