Rain Drop Cupcakes
From: Beynong

1 package white cake mix
1 (3 oz) package berry blue jello
1 cup boiling water
98 ounces cool whip; thawed
decorating gel
colored sugar
24 cupcakes

Heat oven to 350 degrees. Prepare cake batter as directed on package, using egg whites. Spoon batter into paper lined muffin cups. Fill each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan for 15 minutes then pierce with two pronged meat fork at 1/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cake with decorating gel and sprinkle with colored sugar, if desired.