Directions:
- Prepare and bake cake batter according to package directions for cupcakes; cool in pans 10 minutes.
- Pierce cupcake tops with fork. In a small bowl, add boiling water to gelatin; stir 2 minutes or until completely dissolved. Spoon over cup cakes. Refrigerate 30 minutes. Remove cupcakes from pans. Tint whipped topping with food color if desired; frost cupcakes.
- For BUNNYMALLOW decorations, slice each marshmallow into 5 rounds crosswise. Press one cut side of each slice into colored sugar. Arrange slices on cupcakes to resemble flower petals. Refrigerate until serving. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.61 Kcal (250 kJ) | ||
| Calories from fat | 26.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 5% | |
|---|---|---|---|
| Cholesterol | 10.49mg | 3% | |
| Sodium | 43.34mg | 2% | |
| Potassium | 10.26mg | 0% | |
| Total Carbs | 7.07g | 2% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 10.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 206.35 Kcal (864 kJ) | ||
| Calories from fat | 92.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 5% | |
|---|---|---|---|
| Cholesterol | 36.31mg | 3% | |
| Sodium | 150.04mg | 2% | |
| Potassium | 35.51mg | 0% | |
| Total Carbs | 24.48g | 2% | |
| Sugars | 16.17g | 19% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 2.95g | 2% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 35.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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