PREPARE cake batter and bake as directed on package for cupcakes. Pierce cooled cupcakes with a wooden skewer or large fork at 1/4-inch intervals
DISSOLVE dry gelatin in boiling water. Carefully spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours.
TINT whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake.
CUT each large marshmallow crosswise into 5 pieces with clean kitchen scissors to resemble flower petals. Arrange petals in a flower shape on top of each cupcake; place a miniature marshmallow in center of petals. Sprinkle each with 1/2 tsp. colored sugar.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.