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Lemon Jewel Cupcakes
Lemon Jewel Cupcakes

Lemon Jewel Cupcakes

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Healthy Living
Cook Minutes 1 Hr 30 Min
Prep : 15 Min Cook: 1 Hr 15 Min
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (450 g) angel food cake mix
1/2 cup boiling water
1 pkg. (9.1 g) Jell-O No Sugar Added Lemon Jelly Powder
1/2 cup ice cubes
2 cups thawed Cool Whip Light Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Prepare cake batter as directed on package. Spoon batter evenly into 24 paper-lined muffin cups. Bake 18 to 20 min. or until golden brown. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
Step 3
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Pour into 11x7-inch dish. Refrigerate 15 to 20 min. or until firm.
Step 4
Flake jelly coarsely with fork. Reserve 3 Tbsp. jelly. Combine remaining jelly lightly with Cool Whip. (Whipped Topping should be just "flecked" with jelly.) Spoon onto cupcakes just before serving. Top with reserved jelly.
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Substitute
Prepare using your favourite flavour of Jell-O No Sugar Added Jelly Powder, such as Lime or Raspberry.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
90
Calories From Fat
0
% Daily Value
Fat 1 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 160 mg
7 %
Carbohydrate 17 g
Fibre 0 g
Sugars 12 g
Protein 2 g
Vitamin A
0 %
Vitamin C
8 %
Calcium
0 %
Iron
2 %
Servings
24 servings, 1 topped cupcake (40 g) each
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.
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