White Chocolate Cranberry Poke Cupcakes Recipes
WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES
Top your cupcakes with white chocolate cream cheese frosting and dried cranberries for White Chocolate-Cranberry Poke Cupcakes. These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious.
Provided by My Food and Family
Categories Recipes
Time 1h33m
Yield 24 servings
Number Of Ingredients 9
Steps:
- 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 gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
- Spread frosting onto cupcakes. Top with cranberries.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 30 g, Protein 2 g
CRANBERRY CUPCAKES
Scrummy
Provided by chizylass
Time 25m
Yield Makes Cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4 Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
- Sift the flour, sugar and baking powder together into a large bowl. Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. Once it has come together whisk on top speed for 1 minute.
- Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins or until risen and firm to the touch. Cool in the tray for a few minutes before transferring to a wire rack to cool completely.
- For the frosting: Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together. Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
- Use a round bladed knife to spread, or piping bag fitted with a star shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.
HOLIDAY POKE CUPCAKES RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 6
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.
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- 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 gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
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- For the cranberries, combine 2 cup of the sugar with water in a small saucepan. Heat over low heat, and stir until sugar dissolves. Do not bring to a boil. Remove from heat as soon as sugar is dissolved. In a large bowl, add cranberries. Top with sugar syrup and refrigerate 8 hours or overnight.
- After it has soaked for at least 8 hours, drain off syrup completely and allow to sit in strainer for at least 15 minutes. Pour remaining 1 cup sugar in a large ziploc bag, add cranberries and shake. Empty contents of bag onto a wire rack (with foil underneath to catch the mess). Let cranberries dry for at least an hour. Store in refrigerator until ready to garnish cupcakes.
- For the cupcakes, bake cake mix according to package for 24 cupcakes. Pierce tops of cupcakes immediately after cooking.
- Combine boiling water with JELL-O gelatin, stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight.
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