FROSTED POKE CUPCAKES

1 pkg. (2-layer size) yellow cake mix (or yellow cake mix with pudding in the mix)
1 pkg. (4-serving size) Jell-O Brand Cherry Flavor Gelatin,* divided use
3/4 cup boiling water, divided
1/4 cup cold water
FOR THE FROSTING:
6 Tbsp. (3/4 stick) butter or margarine, softened
3 cups powdered sugar

Prepare cake batter and bake as directed on package for 24 cupcakes; cool (in pan) for 10 minutes.

Meanwhile, measure 1/4 cup of the dry gelatin into small bowl. Stir in 1/2 cup of the boiling water 2 minutes until completely dissolved. Add cold water.

Cut small "X" in center of each cupcake with sharp knife. Carefully pour gelatin evenly over cupcakes (in pan). Refrigerate at least 30 minutes.

TO MAKE THE FROSTING:
Meanwhile, stir remaining 1/4 cup boiling water into remaining dry gelatin in small bowl 2 minutes until completely dissolved. Cool.

Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add the powdered sugar alternately with the gelatin, beating until well blended after each addition. (Add a small amount of hot water if the frosting is too stiff.)

Spread frosting onto cupcakes. Store in refrigerator.

*Variation: Prepare as directed, using your favorite flavor JELL-O Brand Gelatin.

Special Extra:
Garnish with assorted holiday candies and/or decorating gels.

Makes 24 servings, 1 cupcake each
Adapted from source: Kraft