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Touchdown Poke Cupcakes

1 (18.25-ounce) package white cake mix or cake mix with pudding in the mix
1 cup boiling water
1 (3.25-ounce) package Jell-O Brand Gelatin, any flavor
1 (8-ounce) tub Cool Whip Whipped Topping, thawed
1/4 cup decorating icing
1/4 cup chocolate sprinkles

1. Preheat oven to 350°F.
2. Prepare cake batter as directed on package, using the egg white version.
3. Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup 1/2 full. Bake as directed on package.
4. Cool cupcakes in pan 15 minutes. Pierce cupcakes with large fork at 1/2-inch intervals.
5. Meanwhile, stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully spoon over cupcakes. Refrigerate 3 hours.
6. Frost cupcakes with whipped topping. Draw footballs on cupcakes with decorating icing; decorate with sprinkles. Store in refrigerator.

Makes 24 servings.

Special Extra:
Decorate cupcakes with the colors of your favorite football team.

Nutrition (per serving): Calories 150, Total fat 4.5g, Saturated fat 2g, Cholesterol 0mg, Sodium 170mg, Carbohydrate 26g, Dietary fiber 0g, Sugars 18g, Protein 2g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 0%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.