#2066 - Strawberry Filled Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 cup boiling water
1 - 3.5oz. box strawberry Jell-O
1 - 8oz. Cool Whip (thawed)
red colored sugar (for sprinkling)

Prepare cake batter as directed on box. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake according to box directions. Cool for 10 minutes. In a bowl add Jell-O powder and boiling water--stir until dissolved. Use a large meat fork to poke each cupcake 3-4 times with the tines of the fork. Spoon the hot Jell-O mixture evenly on to each of the cupcakes--it will soak into the cupcakes. Repeat as necessary. Cool cupcakes to room temperature, then refrigerate them for 1 hour. Remove from refrigerator and remove cupcakes from muffin tins. Spread Cool Whip on top of each cupcake and sprinkle red colored sugar on top of Cool Whip. If you wish, skip the Cool Whip and frost as desired.