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Strawberry Champagne Jello Poke Cupcakes

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Strawberry Champagne Jello Poke Cupcakes
  • Prep Time 40 min
  • Total Time 1 hr 25 min
  • Servings 24
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These boozy strawberry jello poke cupcakes are the perfect easy treat for a bridal shower or potluck!

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1
cup water
1
box (3 oz) strawberry-flavored gelatin
2/3
cup champagne

Frosting and Garnish

1/2
cup butter, softened
4
cups powdered sugar
1/4
cup champagne
1
teaspoon vanilla
12
strawberries, halved

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, make cake batter as directed on box. Divide batter evenly among muffin cups, filling each two-thirds full.
  • 3 Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks with cooking parchment paper underneath racks. Cool completely, about 15 minutes.
  • 4 When cupcakes are fully cooled, use fork or wooden skewer to poke holes in tops of cupcakes, cleaning off end with paper towel as needed. In 2-quart saucepan, heat 1 cup water to boiling over high heat. Remove from heat; stir in gelatin and 2/3 cup champagne until gelatin dissolves. Use large spoon to spoon mixture evenly over cupcakes. Refrigerate cupcakes while making frosting.
  • 5 In medium bowl, beat softened butter with electric mixer on medium speed until smooth. Add powdered sugar, 1/4 cup champagne and vanilla, beating until smooth.
  • 6 Frost cupcakes. Garnish each cupcake with halved strawberry.
Tips  

For less mess, use a squeeze bottle to pour gelatin mixture over cupcakes.

Store cupcakes covered in refrigerator up to 2 days.

Nutrition Information 
No nutrition information available for this recipe
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