Holiday Poke Cupcakes Recipes

Steps:

• Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 minutes. Pierce tops with fork. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Spoon over cupcakes. Refrigerate 30 minutes. Remove from pans. Tint Cool Whip with food coloring; spread onto cupcakes. Decorate as desired.

Steps:

• PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
• Cool in pans 10 minutes. Pierce tops with fork.
• STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
• Refrigerate 30 minutes. Remove from pans.
• TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
• Store in refrigerator.

Steps:

• Prepare cake batter and bake as directed for 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 from pans.
• Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.

Steps:

• Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick.
• Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes.
• Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour.
• Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
• Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
• Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.

Steps:

• Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.

Steps:

• Place cake layers, top side up, in two 9" round cake pans.
• Pierce cake with large fork at 1/2" intervals.
• Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved.
• Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours.
• Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
• Spread with about 1 cup of the Cool Whip.
• Unmold second cake layer; place on first cake layer.
• Frost with remaining Cool Whip.
• Refrigerate until ready to serve