LEMON MERINGUE POKE CUPCAKES
Fan-favorite poke cake gets the cupcake treatment in this easy treat that's packed with all the best flavors of lemon meringue pie.
Provided by Michelle Lopez
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, beat cake mix, water, oil and eggs with whisk until smooth. Divide batter among cups, filling each two-thirds full. Bake and cool as directed on box for 24 cupcakes.
- Use serrated knife to level top of each cooled cupcake to make flat-topped cupcakes. Use wooden skewer (or deep fork) to poke deep holes in cupcakes.
- Use offset spatula (or butter knife) to spread lemon curd over each cupcake. Wait a minute or so to allow lemon curd to seep into each cupcake; repeat.
- Mix sugar, cream of tartar and water in heavy-bottomed 2-quart saucepan fitted with candy thermometer. Stir sugar to dissolve; cook mixture until it becomes syrupy and reaches 240° F.
- Meanwhile, beat egg whites in medium bowl with electric mixer on medium speed. When syrup in saucepan reaches 240°F, immediately pour syrup into bowl of egg whites while beating on medium speed.
- After syrup is all added, increase mixer speed to medium-high; continue beating until icing becomes very thick, at least 10 minutes. The end result will be a thick, shiny meringue that holds its peak.
- Transfer meringue to decorating bag fitted with tip; pipe generous dollop of icing on each cupcake. Use chef's torch to gently toast icing. Enjoy immediately!
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 20 g, TransFat 0 g
THE MOST SCRUMPTIOUS POKE CAKE LEMON CUPCAKES
One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!
Provided by Mel Lockcuff
Categories Cakes & Cupcakes
Time 45m
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350° and prepare muffin tin by adding cupcake liners.
- Mix cake mix and instant pudding mix together in large mixing bowl.
- Add eggs and water, beating for 2 minutes.
- Add canola oil and beat for another 2 minutes.
- Pour batter into cupcake liners.
- Bake at 350° for about 20-25 minutes. Insert toothpick in center of cupcake/s to make sure they're baked through before removing from oven.
- While the cupcakes are baking, mix up the icing.
- When the cupcakes are done and while still hot, prick with a fork all over; spoon or brush on the icing.
- Let cool somewhat; then serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 429 kcal, Carbohydrate 66 g, Protein 5 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 63 mg, Sodium 389 mg, Fiber 1 g, Sugar 43 g, UnsaturatedFat 14 g
LEMON PUDDING POKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Light and airy with a rich and creamy frosting, these lemon poke cupcakes with lemon cream cheese frosting will be a sure hit. Plus they are pretty easy to make and only need a few ingredients. Starting with a cake mix makes the whole process a little bit more simple.
Provided by Amanda
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and line 24 muffin tins with liners.
- Make cupcakes according to box instructions, and bake accordingly. Let cupcakes cool.
- Remove cupcakes from the tin and set them out on a cookie sheet or plate.
- Poke several holes in cupcakes with the end of a wooden spoon. The larger the holes the better.
- Work quickly for the next step: Mix dry pudding with 2 cups of milk in a bowl with a pour spout. Pour over each individual cupcake, ensuring you don't drown it in pudding mix but also working quickly enough before the pudding starts to thicken. Reserve the rest in the fridge until later.
- Place cupcakes in the fridge to set up for about 30 minutes.
- Take the remaining lemon pudding and spread a small layer onto each cupcake with a knife. Like you would with frosting.
- To make the cream cheese frosting, beat together cream cheese, butter, milk, and lemon juice in a medium bowl. Mix in powdered sugar until the desired frosting consistency is reached. I used about 3 cups for medium-density frosting.
- Pipe on the cream cheese frosting onto each cupcake, and top with a sprinkle of lemon zest.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CITRUS AVOCADO POKE
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees F.
- Fry the wonton wrappers until crispy and golden brown.
- Cut the ahi into 1/4-inch cubes. Place into a large mixing bowl and gently fold in the Poke Sauce.
- Put 2 of the wontons on a plate with a small pinch of the shredded cabbage and 2 ounces of the ahi poke. Place 1 tablespoon of the Avocado Mousse on top, then add 2 tablespoons of the Citrus Pico. Finish with a drizzle of the Black Bean Sauce, Citrus Sauce and pinch of microgreens. Repeat with the remaining ingredients.
- Place the soy sauce, sesame oil and habanero in a blender and blend for 1 minute.
- Add the pulp of the avocado, lime juice and salt to a food processor. Blend until smooth and some air has been incorporated.
- Peel pineapple, orange and onion. Core the pineapple. Finely chop the pineapple, orange and red onion. Place in a large mixing bowl. Mince the jalapeno and chop the cilantro. Add both to the bowl. Juice the 2 limes and add the juice to the mixing bowl. Gently toss all the ingredients.
- Place the brown sugar, chili sauce, black bean sauce, sesame oil, orange juice, vinegar, garlic, red pepper flakes and habanero in a blender and blend for 2 minutes, or until smooth.
- Place the mango puree, sesame oil, orange juice, salt and sugar in a blender and blend until smooth.
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
CITRUS POKE CAKE
Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.
Nutrition Facts : Calories 259 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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