INGREDIENTS:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 3/4 cups sugar (or substitute 7/8 cup Splenda baking blend)
2 eggs
1 1/4 cup milk
1 teaspoon vanilla
1 box strawberry Jello (can be made with orange, apricot, peach, lemon Jello - use your favorite)
Whipped topping (or whipped cream frosting)
Food coloring

INSTRUCTIONS:
Preheat oven to 350 degrees. Line baking cups with cupcake liners.

Sift together flour, salt and baking powder in one bowl. In a different small bowl, mix together milk and vanilla. In a third bowl, cream together butter and sugar. Mix until fluffy. Add eggs one at a time, mixing well between additions. Add 1/3 of the flour mixture to the eggs and butter. Mix well. Add half of the milk mixture and mix well. Repeat with 1/3 of the flour, then half of the milk mixture and finally the remaining flour mixture - mixing well between additions.

Pour batter into cupcake tins - approximately 2/3rds full.  Bake for 15-20 minutes until cake springs back when touched and toothpick comes out clean. While cakes are in the oven, mix together the Jello by the instructions on the package, but do not refrigerate. When cupcakes are removed from oven, poke holes in the tops of each cupcake with a skewer or fork. Pour liquid gelatin over the top of each cupcake. Clean up any run-off gelatin and refrigerate cupcakes for at least 2 hours.

When cooled, mix whipped topping with food coloring and frost and decorate your cupcakes. Makes 24.