Holiday Poke Cupcakes Recipe 465 Food
FROSTED POKE CUPCAKES
These pretty pink poke cupcakes are perfect for a birthday party, a spring soiree or any old time you want some frosted yumminess.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 24 servings, 1 cupcake each.
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes; cool 10 minutes.
- Meanwhile, measure 1/4 cup of the dry gelatin into small bowl. Stir in 1/2 cup of the boiling water 2 minutes until completely dissolved. Add cold water. Cut small "X" in center of each cupcake with sharp knife. Carefully pour gelatin evenly over cupcakes. Refrigerate at least 30 minutes. Meanwhile, stir remaining 1/4 cup boiling water into remaining dry gelatin in small bowl 2 minutes until completely dissolved. Cool.
- Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar alternately with the gelatin, beating until well blended after each addition. (Add a small amount of hot water if the frosting is too stiff.) Spread frosting onto cupcakes. Store in refrigerator.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 29 g, Protein 2 g
HOLIDAY POKE CUPCAKES
Make and share this Holiday Poke Cupcakes recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
- Cool in pans 10 minutes. Pierce tops with fork.
- STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
- Refrigerate 30 minutes. Remove from pans.
- TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
- Store in refrigerator.
Nutrition Facts : Calories 163.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 36.7, Sodium 156.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.5, Protein 1.9
HOLIDAY POKE CUPCAKES RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 minutes. Pierce tops with fork. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Spoon over cupcakes. Refrigerate 30 minutes. Remove from pans. Tint Cool Whip with food coloring; spread onto cupcakes. Decorate as desired.
HOLIDAY POKE CUPCAKES
Dress your cupcakes in their festive best with Holiday Poke Cupcakes. These Holiday Poke Cupcakes look stylish with red gelatin and a Christmas tree marshmallow topper.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.
- Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 17 g, Protein 2 g
SPRINGTIME POKE CUPCAKES
Brighten up your dessert by making Springtime Poke Cupcakes. Springtime Poke Cupcakes are so flavorful they will get invited to all the spring gatherings.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.
- Tint COOL WHIP with food coloring; spread over cupcakes. Decorate as desired.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
HOLIDAY POKE CAKE
Make and share this Holiday Poke Cake recipe from Food.com.
Provided by Laniakea
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place cake layers, top side up, in two 9" round cake pans.
- Pierce cake with large fork at 1/2" intervals.
- Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved.
- Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours.
- Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
- Spread with about 1 cup of the Cool Whip.
- Unmold second cake layer; place on first cake layer.
- Frost with remaining Cool Whip.
- Refrigerate until ready to serve
Nutrition Facts : Calories 117.2, Fat 7.2, SaturatedFat 6.2, Sodium 40.9, Carbohydrate 12.9, Sugar 12.6, Protein 0.9
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