Serves: 5
Total Calories: 64
Yield: 2 dozen
Prepare cake mix according to package directions, using egg white version. Spoon into 24 paper-lined muffin cups; bake as directed. Let cool in pan for 15 minutes. Spray a large fork with non-stick vegetable spray; pierce cupcakes with fork at 1/4-inch intervals. Place cupcakes on a paper towel-lined tray; set aside. Add gelatin mix to boiling water, stirring until dissolved; spoon over cupcakes. Chill cupcakes for 3 hours. Frost and garnish as desired.
This Hokey-Pokey Cupcakes recipe is from the 101 Homestyle Favorites Cookbook. Download this Cookbook today.
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