Flower Power Cupcakes

Flower Power Cupcakes
4 doz. or 48 servings, 1 cupcake each


Ingredients Weights Measures
White cupcakes (standard size), cooled - 48 each
boiling water 16 fl oz 2 cups
JELL-O Strawberry Flavor Sugar Free Gelatin 0.7 oz. 1/4 pack
Prepared DREAM WHIP Whipped Topping Mix 1 lb. 1-1/2 qt.
food coloring - 4 drops
JET-PUFFED Marshmallows - 48 each
JET-PUFFED Miniature Marshmallows - 48 each
colored sugar - 1/2 cup


PIERCE cupcakes with wooden skewer or large fork at 1/4-inch intervals. Add boiling water to gelatin; stir 2 min. until completely dissolved. Carefully spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.

TINT whipped topping with food coloring; spread about 2 Tbsp. onto each cupcake.

CUT each large marshmallow crosswise into 5 pieces with clean kitchen shears. Dip 1 cut side of each marshmallow piece into colored sugar. Arrange 5 pieces on top of each cupcake to resemble a flower. Lightly moisten 1 side of each miniature marshmallow with water, then dip into colored sugar; place in center of marshmallow flower.

Kraft Kitchens Tips

Special Extra
Use assorted colored sugars to make different colored flowers and/or assorted food colors to tint the whipped topping.
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Nutritional Information

Nutrition Information

Total fat
 4.5 g
Saturated fat
 1 g
 15 mg
 170 mg
 27 g
Dietary fiber
 0 g
 18 g
 2 g
Vitamin A
 0 %DV
Vitamin C
 0 %DV
 4 %DV
 2 %DV