1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) jello strawberry flavor gelatin, or any red flavor
1 tub (8oz) cool whip whipped topping, thawed
1/4 cup seasonal colored sprinkles
1. Prepare cake batter as directed on package. Stir in dry powdered gelatin
2. Line 24 medium muffin cups with paper liners. Pour batter evenly into cups, filling each cup 1/2 full. Place a small marble or 1/2 inch ball of foil between each liner and one side of the cup, pushing the paper in to form a heart shape. Bake as directed on package for cupcakes. Cool completely; remove marble or foil.
3. Spread 2 tbsp. whipped topping onto top of each cupcake. Decorate with sprinkle as desired. Store cupcakes in refrigerator.
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