Holiday Poke Cupcakes Recipe 465
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
SUMMER POKE CUPCAKES
Make the perfect Summer Poke Cupcakes for Independence Day, summer cookouts or any time! Decorate our Summer Poke Cupcakes with red and blue sprinkles.
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 on package for 24 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 cupcakes from pans; frost with COOL WHIP. Decorate with remaining ingredients.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 16 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
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 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.
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