Summer Poke Cupcakes Recipes
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
ORANGE CREAMSICLE CAKE RECIPE
Orange Creamsicle Poke Cake is a refreshing summer dessert. Fluffy vanilla frosting and orange flavor makes this cake taste just like the frozen treats from your childhood. This poke cake recipe is the perfect dessert for summer picnics and potlucks.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 48m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for.
- Bake for the time required on the back of the box. Remove from oven and cool 5 minutes.
- Use a fork to poke holes over the top of the cake.
- Dissolve the orange Jell-O in boiling water. Pour the Jell-O over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
- Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip.
- Spread over the top of the cooled cake. Cut into 24 pieces. Store in a covered container in the refrigerator.
- Garnish with pieces of the orange candy right before serving.
Nutrition Facts : Calories 38 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 27 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SUMMER POKE CUPCAKES
Kitchen Tip: How to Easily Poke Holes in Cupcakes. Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin
Provided by Melanie Campbell
Categories Other Desserts
Time 30m
Number Of Ingredients 5
Steps:
- 1. Prepare batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
- 2. Stir boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
- 3. Spread whipped topping over cupcakes. Add decorations as desired. Store in refrigerator.
STRAWBERRY JELL-O POKE CUPCAKES (+VIDEO)
Strawberry Jello Poke Cupcakes are so simple to make and so yummy. Just some cake mix, strawberry jell-o and some whipped frosting!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 281 kcal, Carbohydrate 54 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 382 mg, Sugar 36 g, ServingSize 1 serving
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- First, preheat the oven according to the cake mix box directions or your favorite white cake recipe. Line two muffin tins with 24 cupcake liners. Mix the cake mix batter according to the box directions then divide the batter evenly among cupcake liners.
- Bake the cupcakes then allow them to cool to room temperature. Once cooled, place the cupcakes into a pan to catch any excess jello mixture. Poke each cupcake several times with the flat side of a skewer. Try not to hit the bottom of the cupcake when poking.
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