Strawberry Jell-O Poke Cupcakes
I went strawberry picking with a good friend yesterday. Lately I’ve been writing about strawberries, sewing strawberries, and painting strawberries. It was so good to go back to Dempsey Farms, the place where my children and I picked strawberries in years past. My youngest child is ten now, so it had been a long time since I’d seen a cute strawberry-stained infant face like I saw yesterday. The kids had a great time. We went to the patch, then went to my friend’s house and made strawberry jam. I brought about two pounds of strawberries home with me. I couldn’t let those extra strawberries go to waste, so I made some Strawberry Jell-O Poke Cupcakes.
- store bought cake mix (I used Great Value Confetti)
- 3 egg whites
- 2 cups of water (one for the cake mix, one for the Jell-O)
- 1/2 cup vegetable oil
- whipped cream (enough to top 24 cupcakes)
- 3 oz strawberry Jell-O box ( mine was 6 oz, so I used half of it)
- cupcake liners and pans for 24 cupcakes
Preheat the oven to 350 degrees. Place the cupcake liners in the cupcake pans. Put the dry cake mix in a large bowl. Then, add water, oil, and egg whites. Mix well.
Fill the cupcake liners half-full with batter, then bake according to package directions. I usually take my cakes/cupcakes out a few minutes early to make sure they don’t overcook. When you stick a fork in the cupcake, it should come out clean, with no wet batter on the prongs.
Poke each cupcake 6 or 7 times with a fork, then set aside to cool. I like to put mine in the freezer at this time, while I cut the strawberries and make the liquid Jell-O. You’ll be pouring the Jell-O into the fork holes soon. Hull and slice around 12 strawberries (you can eat the leftover slices later). Boil one cup of water on the stove.
Pour the dry Jell-O mix in a small bowl. Add the boiling water, then whisk. Pour the Jell-O mixture over the cupcakes using a large spoon. Try not to overflow the cupcakes with the liquid. It will make a sticky mess underneath the cupcake. Pop the cupcakes in the freezer for 20 minutes.
When the cupcakes are nice and cool, top with whipped cream and sliced strawberries. You’re done! Everyone will want to know what’s in those strawberry cupcakes that makes them so moist and good. They won’t know that it’s Jell-O unless you decide to tell them.
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