These pretty pink poke cupcakes are perfect for a birthday party, a spring soirée or any old time you want some frosted yumminess.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
1 pkg. (85 g) Jell-O Cherry Jelly Powder, divided
3/4 cup boiling water, divided
1/4 cup cold water
6 Tbsp. butter, softened
3 cups icing sugar
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How do I make it ?
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Meanwhile, measure 1/4 cup jelly powder into small bowl. Add 1/2 cup boiling water; stir 2 min. until completely dissolved. Stir in cold water.
Cut small "X" in top of each cupcake with sharp knife. Spoon jelly over cupcakes. Refrigerate 30 min. Meanwhile, add remaining boiling water to remaining jelly powder in small bowl; stir 2 min. until completely dissolved. Cool.
Beat butter in large bowl with mixer until creamy. Gradually add sugar alternately with jelly, beating after each addition until well blended. Spread onto cupcakes.
Kraft Kitchen Tips!
Garnish frosted cupcakes with assorted holiday candies and/or decorating gels before serving.
Prepare using your favourite flavour of Jell-O Jelly Powder.
If frosting is too thick to easily spread onto cupcakes, add a small amount of hot water to frosting until of desired consistency.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 2.5 g
Cholesterol 30 mg
Sodium 170 mg
Total carbohydrate 33 g
Dietary fibre 0 g
Sugars 28 g
Protein 2 g
24 servings, 1 cupcake (71 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.