Friday, August 3, 2012

Cupcakin' It Old School - Jell-O Poke Cupcakes!

Back in the day there was not a dessert I loved more than Jell-O Poke Cake!  Seriously, this combo of jello and cake could not be beat.  :)  In an effort to make them more portable and eater friendly I wanted to make a cupcake version.  This recipe has been around, as far as I can tell, since the dawn of time.  Is there anyone who hasn't had this cake?!  If you haven't I urge you to make this summertime staple.  It couldn't be easier and it's just delicious!!

Begin by baking up some cupcakes.  There are so many combinations you make.  The standard while growing up in my family was white cake with fruit jello, usually strawberry.  I made a vanilla cake with Blackberry Jell-O.  Yum.  Prepare the cake batter as directed (you can use a box mix or your favorite recipe). After baking, remove from oven and let cool for around 15 minutes, give or take.  In the meantime, dissolve one package of Jell-O in one cup of boiling water.  Using a fork, poke holes in the top of each cupcake.

Once the Jell-O is dissolved completely, spoon or brush it over the tops of the cupcakes.  I poured one spoonful at a time on each of 24 cupcakes until the Jell-O mixture was gone.

Place cupcakes in your refrigerator for at least 30 minutes to chill.  Next, prepare the topping.  I've had this two ways: either Whipped Topping or Pudding Topping.  I do have a preference for the whipped version.  You can either use Cool Whip or make your own.

Homemade Whipped Cream

1 cup heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla

Combine all ingredients in a large bowl (large to prevent spray of cream flying everywhere!).  Using an electric mixer, beat on medium until mixture thickens, at which time increase speed up to high.  Beat about 4-5 minutes until peaks form.  To see photos of this process in one minute intervals, click here.

If the Pudding Topping sounds more appetizing to you, try this recipe:

Dream Whip Frosting

1 1/2 cups cold milk
1 envelope vanilla instant pudding
1 envelope Dream Whip

Beat milk and Dream Whip on medium speed until mixture thickens enough to beat on high speed.  Beat until peaks form.  Add pudding and beat until well combined.

Pipe or spread your desired topping onto the cupcakes and refrigerate immediately.  Store any remaining cupcakes in the fridge.  These cupcakes are best eaten chilled.  Look at the pop of color when you take a big bite:  

I hope you have a chance to make these before summer's end.