Sunday, June 10, 2007


(age six and up with adult supervision)

  • 1 package (2 layer size) white cake mix

  • 1 package (85 gram) strawberry jelly powder, or your favourite red colour such as cherry, raspberry etc.

  • 3 cups whipped topping or if you prefer white frosting

  • Colourful candy sprinkles

Prepare cake batter as directed on the package. Stir in dry jelly powder until well blended.

Line 24 medium muffin tins with paper liners. Pour cake batter evenly into cups so each is about one half full. Place a half-inch ball of tin foil between each liner and side of muffin tin to form a heart shape, as shown in the picture.

Bake as directed on package. Cool completely and remove foil ball.

Spread 2 tablespoons of the whipped topping or frosting onto each cupcake. Decorate as desired with candy sprinkles. Store in refrigerator.
More ideas for: cooking with your child.

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