Flag Cupcakes

I made these cupcakes for our Fourth of July lunch this year. We've been making the same recipe in a pan for years, but sometimes cupcakes are just more fun, ya know? Drizzling the jello over them took a loooong time, but they were fun and festive! They are very light, fluffy, and cool - perfect for summertime. 

Jello Poke Cake

1 pkg. white layer cake mix

1 pkg. (4 serving) strawberry gelatin

1 cup boiling water

1/2 cup cold water

Prepare cake batter as directed on package. Pour into well greased and floured 13"x9" pan, or 24 paper lined muffin cups. Bake at 350 degrees according to the time printed on the package. Cool cake(s) in pan 15 minutes, then pierce all over with utility fork. Meanwhile dissolve gelatin in boiling water. Mix in cold water. Slowly and carefully pour jello over cake(s). Chill 3-4 hours. Frost with whipped topping and decorate. 

For these cupcakes, I put the whipped topping in a decorator's bag and piped it on, then created a flag with blueberries and strawberry slices.