A little secret about me – My baking skill could use improvement. Everyone assumes food bloggers can do it all. Well guess what, I can’t. I have fails in the kitchen just like everyone else. A majority of my fails occur when I’m baking. I’ve learned when I’m trying a “from scratch” recipe for the first time, I’ll buy double the ingredients just in case my first attempt flops. This trick has come in handy multiple times.
I’ve been feeling a little under the weather the past few days, so I didn’t want to mess around in the kitchen. I tossed out the idea of making white cupcakes from scratch and bought a cake mix from Pillsbury. There is a reason why people buy cake mixes — Pillsbury’s are the best! It’s impossible to screw up since all you need to do is add 3 ingredients and stir. It’s guaranteed to be moist since there is pudding in the dry mix. The best part – it ALWAYS tastes good.
I got the idea for Irish Surprise Cupcakes from Pinterest. It seems that Poke cakes are all the rage right now. I thought I’d try my version of a Poke cake but use lime jello instead of evaporated milk. I poked several holes in each cupcake, poured lime jello over the cupcakes and let them sit in the fridge for a few hours. I prayed it would work…. I cut into the little cake and all I saw was green!
And the frosting is whipped perfection. It’s just three ingredients – milk, instant vanilla pudding mix and cool whip. I could’ve eaten just the frosting and been happy.
I thought these would be the perfect treat for St. Patrick’s Day this weekend!! I love the green color and the jello sucked right into the density of the cupcake. The color of jello could be switched for any occasion or holiday.
Do you have plans for St. Patrick’s Day Weekend??
- 1 Package of Pillsbury White Cake Mix
- 2 Packages (3 oz each) Lime JELL-O
- 1 cup Boiling Water
- 1/2 cup Cold Water
- 1 Package (3.4 oz) JELL-O Instant Vanilla Pudding
- 1 cup Cold Milk
- 1 (8 oz) Carton Frozen Whipped Topping, thawed (like Cool Whip)
- Green Sprinkles
- Prepare and bake cupcakes according to package directions. Let cupcakes cool for 30-60 minutes.
- When the cupcakes are cool to the touch, make jello. In a bowl, dissolve gelatin in boiling water; stir in cold water. Using a straw, make multiple holes in each cupcake. With a baster, insert liquid jello into the cupcake holes. When you're done, place cupcakes in the fridge. Let them sit for 60 minutes.
- To make frosting - combine pudding mix and milk. Blend for 2 minutes with a handheld mixer. (You'll have a thick consistency.) Fold in whipped topping. Spread over each cupcake and decorate with green sprinkles. Store cupcakes in the fridge.