Egg Free, Dairy Free, Nut Free Jell-O Poke Cupcakes

I loved Jell-O poke cakes when I was a child. I decided I would try to recreate that recipe with a safe white cake and whipped cream. They turned out so good and just like I remembered them.

Jell-O Poke Cupcakes

18-24 prepared vanilla cupcakes
3 oz box Jell-O, any flavor desired
1 cup boiling water
1/2 cup cold water
Prepared safe whipped cream (I used Rich's Whip beaten very stiff)

Cool the cupcakes for 15 minutes. Prick the cupcakes with a fork at least 4 times. Place the Jell-O in a bowl and pour the boiling water over top. Whisk until all of the Jell-O crystals have dissolved. Add the cold water and whisk to combine. Spoon the Jell-O mixture over the poked cupcakes, allowing the excess liquid to drip back into the bowl. Use a paper towel to wipe the bottoms of the wrappers. Place the cupcakes in the fridge to chill for at least 4 hours. Top with the whipped cream. Store covered in the fridge.
*  A prepared 8x11 or 9x13 white cake can be substituted for the cupcakes. Simply pour the Jell-O mixture over the poked cake.
*  I used the Amazing Vanilla Cupcakes recipe I posted on 5/28/10.