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ST. PATRICK’S DAY POKE CUPCAKES

ST. PATRICK’S DAY POKE CUPCAKES

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40 Min
20
Servings
13
ingredients

Here’s a recipe for delicious Sour Cream poke cupcakes – holes are poked in the cupcake that are then filled with lime gelatin and finished with lime zest frosting! These hidden treasure cupcakes are the perfect green treat for St. Patrick’s Day.

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Ingredients

Frosting

Cupcakes

6 Steps to complete

  • 1
    Preheat oven to 350°F. Place paper cupcake liners in muffin pans and set aside until needed.
  • 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
    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
    In a bowl; combine gelatin with 1 cup hot water, stir until powder has completely dissolved. Set aside.
  • 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
    Serve St. Patrick’s Day Cupcakes and enjoy!
Preheat oven to 350°F. Place paper cupcake liners in muffin pans and set aside until needed.; 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.; 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.; In a bowl; combine gelatin with 1 cup hot water, stir until powder has completely dissolved. Set aside.; 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. ; Serve St. Patrick’s Day Cupcakes and enjoy!

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