Flower Garden Cupcakes - PCOS-Friendly Recipe

Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 minutes. Pierce tops with fork.

Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Spoon over cupcakes. Refrigerate 30 minutes. Tint Cool Whip® with food coloring; spread over cupcakes.

Decorate as desired (see below). Keep refrigerated. Marshmallow flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. Nilla® flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows. Tinting coconut: Mix 1/2 teaspoon water with a few drops of food coloring. Add to 1 cup Baker's® Angel Flake Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade. Nutrition Information per Serving (marshmallow flower topping): 180 calories, 4. 5g total fat, 2g saturated fat, 0. 5g trans fat, 20mg cholesterol, 180mg sodium, 33g carbohydrate, 0g dietary fiber, 22g sugars, 2g protein, 0%DV vitamin A, 0%DV vitamin C, 4% DV calcium, and 2%DV iron. Nutrition Information per Serving (bunnies topping): 160 calories, 6g total fat, 3g saturated fat, 0. 5g trans fat, 20mg cholesterol, 180mg sodium, 26g carbohydrate, 0g dietary fiber, 17g sugars, 2g protein, 0%DV vitamin A, 0%DV vitamin C, 4% DV calcium, and 2%DV iron. Nutrition Information per Serving (Nilla® flowers topping): 180 calories, 5g total fat, 2. 5g saturated fat, 0. 5g trans fat, 20mg cholesterol, 190mg sodium, 31g carbohydrate, 0g dietary fiber, 20g sugars, 2g protein, 0%DV vitamin A, 0%DV vitamin C, 4% DV calcium, and 2%DV iron.