Patriotic Jello Poke Cupcakes
Patriotic Jello Poke Cupcakes are the classic poke cake recipe in a cupcake form. This Fourth of July dessert recipe includes Jello and Cool Whip.
Servings 24
Calories 145kcal
Ingredients
- 15.25 oz white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 cups boiling water
- 1 cup cold water
- 3 oz berry blue Jello
- 3 oz strawberry Jello
- 16 oz Cool Whip two 8 ounce containers
Instructions
- Preheat the oven to 350˚F. Beat the cake mix, water, oil, and eggs on medium for two minutes. Divide between 24 lined cupcake wells. Bake at 350˚F for 18-23 minutes. Allow the cupcakes to cool
- Mix 1 cup of boiling water with the package of berry blue Jello and 1 cup of boiling water with the package of strawberry Jello for 2 minutes.
- After the 2 minutes, add 1/2 cup cold water to each and mix well.
- Poke holes in the cupcakes and add the liquid using a syringe. Be careful not to add too much of the Jello liquid to the cupcakes or they will end up soggy.
- Place the cupcakes in the refrigerator for about 3 hours.
- Remove 1/2 cup of Cool Whip from each container and place it in a bowl. Set in fridge.
- Mix the remaining Cool Whip into the leftover liquid gelatin, one container for each color and place in them in the fridge to set. If the mousse isn't ready, place it in the freezer to speed it up.
- Pipe the mousse on the cupcakes.
- Use the Cool Whip to pipe stars on top.
Notes
Store the cupcakes in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1cupcake | Calories: 145kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 182mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 48IU | Calcium: 58mg | Iron: 0.5mg
