Reserve 1 Tbsp. dry gelatin mix. Prepare cake batter and bake as directed on package for 24 cupcakes, blending remaining gelatin mix into batter before spooning into prepared muffin cups.
Spoon frosting into medium bowl. Add reserved gelatin mix and food coloring to frosting; mix well. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
Decorate with chocolate morsels to resemble watermelons as shown in photo.
How to Test Cake for Doneness
To prevent overbaking, check cakes or cupcakes at the minimum baking time indicated in recipe. Insert a toothpick in center of cake. If it comes out clean, the cake is done. If it does not come out clean, return to the oven for a few additional minutes before rechecking.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 35g
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.