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Wigglin' Jigglin' Cupcakes
Recipe By : Milwaukee Journal Sentinel
Serving Size : 24 Preparation Time :0:00
Categories : Milwaukee Journal Sentinel Cakes And Baked
Desserts
Holidays
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups boiling water (do not add cold water)
2 packages (8-serving size) or 4 packages (4-serving
size)
orange-flavor gelatin dessert
1 package (2-layer size) yellow or chocolate cake
mix
or yellow or chocolate cake mix with
pudding in the mix
1 tub (12 ounces) frozen whipped topping, thawed
Halloween sprinkles (orange and black)
Stir boiling water into gelatin in medium bowl at least 3 minutes until
completely dissolved. Pour into 15-by-10-inch pan. Refrigerate at least
3 hours or until firm. Meanwhile, prepare and bake cake as directed on
package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake
in half horizontally.
Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using
2-inch round cookie cutter, cut out 24 Jigglers. Place small dollop of
whipped topping atop bottom half of each cupcake. Place Jiggler circle
atop each and add another small dollop of whipped topping. Place top
half of cupcake on each stack and gently press onto whipped topping. Top
with additional whipped topping and sprinkles. Makes 24.
This recipe is from the folks at Crayola Kids magazine and Jell-O brand
gelatin.
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