Directions:
- Heat oven to 350.
- Prepare cake batter as directed on package using egg whites.
- Spoon batter into paper lined muffin pan filling each cup 1/2 full.
- Bake as directed on package.
- Cool cupcakes in pan 15 minutes then pierce with two pronged meat fork at 1/4 intervals.
- Dissolve gelatin completely in boiling water then gradually spoon over cupcakes.
- Refrigerate 4 hours then frost with whipped topping.
- Draw umbrellas on cupcakes with decorating gel and sprinkle with sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.44 Kcal (680 kJ) | ||
| Calories from fat | 15.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Sodium | 303.01mg | 13% | |
| Potassium | 27.07mg | 1% | |
| Total Carbs | 35.37g | 12% | |
| Sugars | 18.34g | 73% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 1.75g | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 256.15 Kcal (1072 kJ) | ||
| Calories from fat | 24.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 3% | |
|---|---|---|---|
| Sodium | 477.8mg | 13% | |
| Potassium | 42.69mg | 1% | |
| Total Carbs | 55.77g | 12% | |
| Sugars | 28.92g | 73% | |
| Dietary Fiber | 0.69g | 2% | |
| Protein | 2.75g | 3% | |
| Iron | 1.4mg | 5% | |
| Calcium | 153.9mg | 10% | |
* 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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