ST. PATRICK’S DAY POKE CUPCAKES

Ingredients

Directions

1. 1

   Preheat oven to 350°F. Place paper cupcake liners in muffin pans and set aside until needed.

2. 2

   In a large bowl; cream butter with a hand mixer for 1 to 2 minutes, add sugar in batches , and continue to mix for 1 minute more. Add Sour Cream, vanilla, lemon juice, and salt mix for an additional 1 to 2 minutes. Fold in lime zest and transfer frosting to a pastry bag with a medium star tip. Refrigerate until needed.

3. 3

   In a medium bowl; mix flour, cream, vegetable oil, and eggs with a hand mixer for 2 minutes at medium speed. Add 3 tablespoons of the cake mix into each prepared cupcake liner. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes on a wire rack.

4. 4

   In a bowl; combine gelatin with 1 cup hot water, stir until powder has completely dissolved. Set aside.

5. 5

   Poke the surface of the cupcakes several times with a toothpick or skewer. Slowly pour 2 tablespoons gelatin into each cupcake. Pipe frosting rosettes onto cupcakes and refrigerate 15 to 20 minutes.

6. 6

   Serve St. Patrick’s Day Cupcakes and enjoy!