Reserve 1 Tbsp. jelly powder. Prepare cake batter and bake as directed on package for 24 cupcakes, blending remaining jelly powder into batter before spooning into prepared muffin cups.
Spoon frosting into medium bowl. Add reserved jelly powder and food colouring; mix well. Add Cool Whip; whisk until blended. Spread onto cupcakes.
Decorate with chocolate chips to resemble watermelons as shown in photo.
Kraft Kitchen Tips!
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 160 mg
Carbohydrate 35 g
Fibre 0 g
Sugars 30 g
Protein 2 g
24 servings, 1 cupcake (58 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.