Strawberry Poke Cupcakes

Strawberry Poke Cupcakes

1 box regular size white cake mix, prepared according to pkg. directions
1 cup boiling water
1 small box strawberry jello
12 to 16 ounces frozen whipped topping, thawed
Fresh strawberries (optional)

Prepare batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork. Stir boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans. Spread or pipe whipped topping over cupcakes. Store in refrigerator. Top with fresh sliced strawberries if desired before serving.

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