Slime Frosted Poke Cupcakes Recipes

LEMON PUDDING POKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

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.

STRAWBERRY JELL-O POKE CUPCAKES (+VIDEO)

Steps:

• Mix cupcakes as directed on the back of the box and bake as directed. Allow cupcakes to cool completely.
• Boil 1 cup water and add Jell-O, stir until completely dissolved.
• Poke holes in cupcakes with fork or toothpick. Don't be afraid to pick right down in there several times. You want plenty of holes for the jell-o to seep into.
• Using a spoon, pour strawberry gelatin mixture over cupcake.
• Then put cupcakes into the fridge for about 2-3 hours to set.
• Once set, frost cupcakes using whipped frosting.
• Top it off with fresh, sliced strawberries.

CITRUS POKE CUPCAKES

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, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
• In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.
• In another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
• Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined. Beat in lemon extract. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold one-third of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
• Pipe or spread frosting on cupcakes. Store in refrigerator.

HOLIDAY POKE CUPCAKES

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.

HOLIDAY POKE CUPCAKES RECIPE - (4.6/5)

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.

LEMON MERINGUE POKE CUPCAKES

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!