Best Frosted Poke Cupcakes Recipes

FROSTED POKE CUPCAKES

Frosted Poke Cupcakes image

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

Ingredients

1 pkg. (2-layer size) yellow cake mix or yellow cake mix with pudding in the mix
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin, divided
3/4 cup boiling water, divided
1/4 cup cold water
6 Tbsp. (3/4 stick) butter or margarine, softened
3 cups powdered sugar

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-FROSTED POKE CUPCAKES

Slime-Frosted Poke Cupcakes image

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

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 cup JET-PUFFED Marshmallow Creme
1 cup thawed COOL WHIP Whipped Topping
8 drops green food coloring

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