Football Poke Cupcakes

Ingredients:

1  18.25 package white cake mix. ( plus ingredients to make cake mix as directed)
1  cup boiling water
1  4 serving package yellow gelatin ( any flavor, I used lemon)
1  ( 8-ounce) tub whipped dessert topping, thawed

For decorating:

green food color
white decorator icing gel (if desired)
fruit leather (If desired)
pretzel sticks (If desired)
chocolate covered almond or other chocolate footballs (If desired)
football/helmet picks available at cake decorating stores (if desired)

Directions:

Preheat oven to 350. Prepare cake batter as directed on package using egg white version. Spoon batter into 24 paper lined muffin cups filling each half full. Bake as directed on package for cupcakes. Cool cupcakes in pan for 15 minutes.

Pierce cupcakes with a large fork at 1/2 inch intervals. Go deep enough into cupcake. Stir boiling water into dry gelatin in medium bowl at least two minutes until completely dissolved. Carefully spoon over cupcakes. Refrigerate 3 hours.

Tint whipped topping with green food coloring. Frost cupcakes with whipped topping. If desired. If desired draw 50 yard line with white decorator gel. Make pennant by wrapping fruit leather triangle around pretzel stick and plant in field. Decorate with chocolate footbell, or picks.

Store in refrigerator.