Flower Cupcakes

1 pkg. (2-layer size) white or yellow cake mix
1 pkg. (4-serving size) Gelatin, any flavor
1 cup boiling water
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
Few drops food coloring, any color
24 large Marshmallows
24 Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles

Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Dissolve dry gelatin mix in boiling water. Spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours. Tint whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake.

Cut each large marshmallow crosswise into 5 pieces with clean kitchen scissors to resemble flower petals. Arrange 5 of the petals in flower shape on top of each cupcake; place a miniature marshmallow in center of each group of petals. Sprinkle each with 1/2 tsp. colored sugar. Makes 2 dozen or 24 servings, 1 cupcake each