Happy birthday, Canada! The perfect dessert to celebrate Canada's birthday, this easy-to-make and ever-popular poke cupcake "cake" features a fluffy white cake flavoured with strawberry jelly. Then, the red maple leaf sprinkles team up with the irresistible cream cheese frosting to add the perfect finishing touch.
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. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
1-1/2 cups icing sugar
1/2 cup thawed Cool Whip Whipped Topping
1 Tbsp. red maple leaf sprinkles
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How do I make it ?
Heat oven to 350ºF.
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 jelly powder in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Beat cream cheese and butter in medium bowl with mixer until light and fluffy. Gradually add sugar, mixing well after each addition. Gently stir in Cool Whip; spread onto cupcakes.
Top with sprinkles.
Kraft Kitchen Tips!
Prepare using Jell-O Raspberry Jelly Powder or Jell-O Cherry Jelly Powder.
Insert a mini Canadian paper flag into top of each frosted cupcake just before serving. Look for the flags at craft or party stores. For best results, look for them just before the Canada Day holiday.
The frosted cupcakes can be stored in the refrigerator up to 24 hours. Top with sprinkles just before serving.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4.5 g
Cholesterol 40 mg
Sodium 200 mg
Carbohydrate 27 g
Fibre 0 g
Sugars 19 g
Protein 3 g
24 servings, 1 cupcake (61 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.