Frosted Poke Cupcakes – a delicious recipe with yellow cake, O Gelatin, boiling water, cold water, margarine, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix as directed on package for cupcakes; cool 10 minutes.
2
Meanwhile, measure about 4 tablespoons of the gelatin and dissolve in 1/2 cup of the boiling water.
3
Add cold water.
4
Cut a small x in center of each cupcake and carefully pour gelatin into the cuts.
5
Refrigerate at least 30 minutes.
6
Dissolve remaining gelatin in remaining 1/4 cup boiling water.
7
Beat margarine until light and fluffy; add part of the sugar gradually, blending after each addition.
8
Add remaining sugar alternately with gelatin mixture, beating until smooth.
9
(Blend in a little hot water if frosting is too stiff.)
10
Spread on tops of cupcakes.
11
Garnish with assorted holiday candies and/or decorating gels, if desired.
12
In high altitude areas, follow package directions for cake.
897
kcal
Calories
62
g
Fat
90
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pkg. (2-layer size) yellow cake mix or yellow cake mix with pudding in the mix, 1 pkg. (4-serving size) JELL-O Gelatin, any flavor, 3/4 cup boiling water, 1/4 cup cold water, and more.
Yes, Frosted Poke Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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