Slime Frosted Poke Cupcakes Recipes

FROSTED POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool 10 minutes.
• Meanwhile, measure 1/4 cup of the dry gelatin into small bowl. Stir in 1/2 cup of the boiling water 2 minutes until completely dissolved. Add cold water. Cut small "X" in center of each cupcake with sharp knife. Carefully pour gelatin evenly over cupcakes. Refrigerate at least 30 minutes. Meanwhile, stir remaining 1/4 cup boiling water into remaining dry gelatin in small bowl 2 minutes until completely dissolved. Cool.
• Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar alternately with the gelatin, beating until well blended after each addition. (Add a small amount of hot water if the frosting is too stiff.) Spread frosting onto cupcakes. Store in refrigerator.

SUMMER POKE CUPCAKES

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; stir 2 min. until completely dissolved. Spoon over cupcakes.
• Refrigerate 30 min.
• Remove cupcakes from pans; frost with COOL WHIP. Decorate with remaining ingredients.

CITRUS POKE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
• In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.
• In another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
• Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined. Beat in lemon extract. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold one-third of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
• Pipe or spread frosting on cupcakes. Store in refrigerator.

SLIME-FILLED CUPCAKES

Steps:

• Prepare cake mix batter according to package directions; fill 24 paper-lined muffin cups. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, cream the shortening, butter, confectioners' sugar, milk and food coloring until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #7 round tip. Add filling. Push the tip through the bottoms of paper liners to fill cupcakes (the top of the cupcakes will begin to expand when they are full)., In a small bowl, combine the frosting ingredients; frost cupcakes. Combine glaze ingredients; drizzle over frosting.

LEMON LIME POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding 2 teaspoons of the lemon peel. Cool in pan on cooling rack 20 minutes.
• Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Pour gelatin slowly over cake to fill holes. Cool completely, about 1 hour longer.
• In small bowl, mix frosting, lime peel and remaining 1 teaspoon lemon peel until well blended. Frost cake. Sprinkle with sugar.

SLIME-FROSTED POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool in pan 10 min.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cut small "X" in top of each cupcake with sharp knife. Carefully spoon gelatin over cupcakes, adding about 2 tsp. to each. Refrigerate 30 min.
• Meanwhile, melt chocolate as directed on package; pour into resealable plastic bag. Snip small piece off one bottom of bag; use to pipe chocolate into spider web shapes on parchment- or waxed paper-covered baking sheet. Refrigerate 30 min. or until firm.
• Whisk marshmallow creme and COOL WHIP until blended. Stir in food coloring; spread onto cupcakes. Top with chocolate spider webs.