Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.
Tint COOL WHIP with food coloring; spread onto cupcakes.
Cut each large marshmallow crosswise into 5 pieces with kitchen shears. Arrange 5 on top of each cupcake to resemble flower.
