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
SLIME-FILLED CUPCAKES
This is a fantastic way to dress up a packaged cake mix to suit Halloween. Kids of all ages will be thrilled to discover a fluffy green filling inside these chocolate cupcakes. The green drizzle on top completes the look.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Prepare cake mix batter according to package directions; fill 24 paper-lined muffin cups. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, cream the shortening, butter, confectioners' sugar, milk and food coloring until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #7 round tip. Add filling. Push the tip through the bottoms of paper liners to fill cupcakes (the top of the cupcakes will begin to expand when they are full)., In a small bowl, combine the frosting ingredients; frost cupcakes. Combine glaze ingredients; drizzle over frosting.
Nutrition Facts :
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
OREO™ DIRT POKE CUPCAKES
These easy-but-impressive cupcakes are soaked in fudge topping and finished off with Oreo™ cookie chocolate "dirt" mousse. Completely irresistible!
Provided by By Annalise Sandberg
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
- Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
- In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
- In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
- Stir all but 1 1/2 cups crushed cookies into pudding mixture.
- Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
SLIME-FROSTED POKE CUPCAKES
Grown-ups avoid slime. Kids head straight for it-especially when it's made with marshmallow creme and used to frost Halloween poke cupcakes!
Provided by My Food and Family
Categories Home
Time 1h28m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes; cool in pan 10 min.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cut small "X" in top of each cupcake with sharp knife. Carefully spoon gelatin over cupcakes, adding about 2 tsp. to each. Refrigerate 30 min.
- Meanwhile, melt chocolate as directed on package; pour into resealable plastic bag. Snip small piece off one bottom of bag; use to pipe chocolate into spider web shapes on parchment- or waxed paper-covered baking sheet. Refrigerate 30 min. or until firm.
- Whisk marshmallow creme and COOL WHIP until blended. Stir in food coloring; spread onto cupcakes. Top with chocolate spider webs.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.5425 g, Sugar 0 g, Protein 1 g
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