Show your little ones how much you love them with these heart-shaped cupcakes.
What do I need ?
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. (2-layer size) white cake mix
1 pkg. (85 g) Jell-O Strawberry Jelly Powder, or your favourite red flavour
3 cups thawed Cool Whip Whipped Topping
1/4 cup seasonal coloured sugar or sprinkles
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How do I make it ?
Prepare cake batter as directed on package. Stir in dry jelly power until blended; spoon into 24 paper-lined muffin cups, filling each cup half full.
Place small marble or 1/2-inch ball of foil between each liner and side of muffin cup, pushing liner into batter to form a heart shape.
Bake 20 to 22 min. or until toothpick inserted in centres comes out clean. Cool completely; remove marbles or foil balls.
Frost cupcakes with Cool Whip. Decorate with sugar.
Kraft Kitchen Tips!
Decorate with assorted holiday candies and/or decorating gels instead of the sprinkles.
For a festive touch, prepare using Valentine's Day cupcake liners.
How to Store
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2.5 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 20 g
Fibre 0 g
Sugars 15 g
Protein 2 g
24 servings, 1 cupcake (42 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.