Ingredients for Holiday Poke Cupcakes
- 1 (15.25 ounce) package yellow cake mix
- 1/2 cup water
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup boiling water
- 1 (3 ounce) package cherry gelatin
- 1 (8 ounce) container cool whip topping, thawed
- Red food coloring, as desired (optional)
- Colored crystal sugar, for decoration (optional)
- Colored sprinkles, for decoration (optional)
- Candy cane, for decoration (optional)
- 12 cupcake liners
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How to Make Holiday Poke Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, prepare the cake batter according to the package directions, using 2 large eggs, 1/2 cup water, and 1/3 cup vegetable oil.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes.
- While cupcakes are cooling, prepare the gelatin: In a small bowl, stir 1/2 cup boiling water into the 3-ounce package of gelatin until completely dissolved.
- Once cupcakes have cooled for 10 minutes, pierce the tops of each cupcake several times with a fork.
- Carefully spoon the dissolved gelatin evenly over the pierced cupcakes.
- Refrigerate cupcakes for at least 30 minutes, or until the gelatin is set.
- Remove cupcakes from the muffin tin.
- In a separate bowl, tint the thawed whipped topping with your desired food coloring (optional).
- Spread the whipped topping over the set gelatin on each cupcake.
- Decorate the cupcakes with sprinkles, candies, or other desired decorations.
- Store in the refrigerator until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
38g
Fat
15g
Carbs
5g
