Tag Archives: free recipes

Jell-O Poke Cupcakes

29 Aug Poke Cupcakes

I made these cupcakes about a year ago and sadly I was not capturing my cupcake adventures then so I do not have any of my own personal pictures, but thankfully other people in this world were more on top of it than me and I have been able to snag (with permission) there pictures to make this blog post a little more fun. Remember, when posting pictures from other websites, it is not only the legal but the nice thing to do ūüôā

Poke Cupcakes

Picture courtesy of meandmypinkmixer.com

One of my favorite fellow baking bloggers Mike’s Baking¬†recently made a grape flavored poke cake for his husband’s birthday but he blogged about how it did not turn out they way he wanted it to and that the jello mixture just seeped into the whole cake. ¬†Now even though I bet it tasted wonderful, the look of it was not what he desired. ¬†I saw this and knew I needed to help a fellow baker out and all other bakers in the world with this problem.

Before writing a post about Poke Cake, (or cupcakes really because I mean this IS a cupcake blog) I did a little internet searching for similar recipes and found that most just say to use a boxed white cake mix.  YUCK! I understand why they are out there, but whenever possible I beg of you all to bake from scratch, it is worth the time/money and you are eliminating the artificial ingredients that are packed into boxed cake mixes so you can put them in the jello we are about to use.

Okay, now that I have gotten off my soap box, let us get down to the good part…The Poke Cupcake Recipe…Unlike most white cake recipes, this one does NOT call for beating the egg whites into a stiff peak and then incorporating the mat the last second, this allows the cake to be a little denser so the jello syrup wont bleed into the whole cupcake/cake.

This recipe can also be made into a Poke Cake using a 13 x 19 inch baking pan and altering the baking time to 35 minutes.

Equipment for Jello Poke Cupcakes

  • 2 Standard 12 cup cupcake pans, or 1 used twice
  • Cupcake Liners
  • Cookie sheet (this will be explained later)
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Spatula
  • Wooden Skewer
  • Small Sauce Pan
  • Electric mixer

Jello Poke Cupcakes

White Cake Adapted from America’s Test Kitchen¬†

Recipe Yields 24 standard cupcakes or 1 13×19 inch sheet cake

White Cupcake Ingredients

  • 2 1/4 cup all purpose flour
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk, room temperature
  • 2 tablespoon vanilla extract
  • 6 large egg whites, room temperature
  • 12 tablespoon unsalted butter, softened
  • 1 3/4 cup granulated sugar

Preheat the oven to 350 degrees and line your cupcake pan with cupcake liners.  In a medium bowl, whisk together the flour, baking powder, and salt.  in another medium bowl, whisk together the milk, vanilla, and egg whites.  Set both bowls to the side.

In a large bowl, beat the butter and sugar together with an electric mixer on medium/high speed until light and fluffy, 3-6 minutes (walk away from it and do something else, check the oven, wash your hands, play with your kids, “a watched pot never boils” and that goes with making butter fluffy). ¬†Reduce the mixer speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the milk mixture. ¬†Repeat until milk is gone and end with the last of your flour mixture. ¬†Beat until JUST¬†incorporated.

Take your rubber spatula from your equipment check list and give the batter a final stir to make sure it is thorughly combined. ¬†Evenly divide the batter into your cupcake pans. ¬†I use a Standard ice cream scoop and it seems to be just about right and then you have universal cupcakes. ¬†Bake the cupcakes until a toothpick inserted in a few cupcakes comes out pretty clean and the top of the cupcakes are very brown. ¬†Don’t worry, that does not mean you burnt them. ¬†About 22-25 mins, rotate the cupcakes halfway thought baking. ¬†Let the cupcakes cool completely in the pan before adding the syrup.¬† This takes about 2 hours.

While the cupcakes are cooling, this is the perfect time to clean up your mess in the kitchen, clean some dishes and prep for making the Jell-O syrup.  With about 30 minutes before you are wanting to put the Jell-O on the poke cupcakes, start making the Jell-O.

Jello-O Syrup Ingredients

  • 3 ounce package of Jell-O, any flavor
  • 1 cup boiling water

Before we begin with the Jell-O syrup I have to say ,I usually make my own syrup from fresh fruits but because my blog keeps deleting itself when I am almost done, I have decided to do the shortcut way.  This way is twice as fast and just as good, I promise!

Boil your water in a small sauce pan over medium/high heat, about 10 minutes.  When just starting to boil, take off the heat and whisk in the Jell-O powder until completely dissolved.  Transfer the mixture into a heat safe bowl and let it get to room temperature, about 20 minutes.  This last step is where I differ from most Poke Cupcake Recipes, and it is well worth it.  If the syrup is too hot and runny it will soak through the WHOLE cupcake or cake and that is no good.

During the cooling period, transfer all the cupcakes to a baking sheet.  This will help keep everything clean when filling the cupcakes with syrup later. Poke 3-6 holes into each cooled cupcake using a wood skewer.  Try not to poke all the way through to the bottom of the cupcakes but do twist the skewer a bit to enlarge to the holes.

Jello Poke Cupcakes

Picture courtesy of Zuppa.com

Pour the cooled Jell-O in a plastic squeeze bottle and slowly pour the syrup into each hole of the cupcakes.  Remember, it is better to put less in at first than too much.  You can always add but never can take out.  Once all the holes are filled, loosely cover the cupcakes with plastic wrap and store them in the refrigerator for 2-3 hours, to let the Jell-O set.

If you are making a Poke Cake, No need to transfer the cake to a new pan, poke 50 holes in the cake, and pour the syrup evenly across the whole cake: do not spread it for that will make for a soggy cake.

Whipped Cream Topping

  • 2 cups heavy cream, chilled
  • 2 tablespoon granulated sugar

Before serving, whip the chilled cream and sugar together with an electric mixer on medium/high speed until a soft peak forms and top each cupcake after the Jell-O has set.

Jello Poke Cupcakes

Picture courtesy of Zuppa.com

Once the it is set and decorated you should have a lovely poke cupcake with colorful lines running right through it!  Now it is time to enjoy your yummy goodness! Please, let me know how your poke cupcakes turned out, I really would love to know. Also let me know what flavor you used for your Jell-O.

And remember, a cupcake WILL always help!

~Linnie

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All Purpose Gluten Free Flour Mix

17 Aug

After posting how to convert traditional baking recipes into gluten free recipes, I realized that some may not know what a good gluten free flour mix is OR how to make your own GF flour mix. ¬†But you are in luck! Instead of having to do the dirty work of finding a decent tasting GF flour mix, I did it for you…your welcome ūüôā

Gluten Free Flour Ingredients

Now, the trouble with finding a really good GF flour mix is making sure it doesn’t taste too grainy. ¬†And¬†believe¬†you me, this is pretty tough to find, but once you do you are in heaven. ¬†You are looking for a superfine brown rice flour. ¬†Authentic Foods has a very good brown rice ¬†flour, try to avoid Arrowhead Mills; it might be inexpensive but the cost reflects in the quality. ¬†Ener-G and Bob’s Red Mill works well too, I just advise to run it through a food processor for a few seconds to get it super superfine. ¬†The brands of the potato starch and¬†tapioca¬†flour doesn’t really matter, they all seem to work pretty well.

When I first started baking with Gluten Free products, I got really confused on what everything was.  Below are some definitions of some ingredients you will be seeing a lot when baking GF.

  • Brown Rice Flour: Essentially it is brown rice milled very finely from the whole kernel.
  • Potato Starch: Not the same at potato flour. It is a thickening agent made from¬†skinned¬†potatoes¬†and creates a tender crumb you normally would get with traditional baking.
  • Tapioca Flour: Also called Tapioca Starch. ¬†A mild¬†starchy¬†flour that can be widely used in almost any GF baking recipe. ¬†Can use to substitute cornstarch in regular cooking.
  • Xathmun Gum: This is a plant gum that mimic gluten in every way except for being¬†actually¬†gluten! ¬†it provides structure and elasticity

Basic Gluten Free Flour Mix
Adapted from Cybele Rascal 

  • 4 cups superfine brown rice flour
  • 1 1/3 cups potato starch (not potato flour)
  • 2/3 cup tapioca flour (also called tapioca starch)

Combine all ingredients in a bowl and whisk until thoroughly mixed and there are no clumps.  Store in an airtight container or zip-lock bag.  You can put it in the refrigerator to ensure freshness, but if you are like me and you have no room at all, keeping it in a cool dark cupboard works just as well!  
Makes 6 cups
Will stay fresh for up to 6 months 

Now, if you are not wanting to make your own gluten free mix, there are some really good pre-made mixes.  

And remember, a cupcake WILL always help!
~Linnie

Gluten Free Conversion

17 Aug

¬† ¬†Recently I have become yet another gluten free consumer. ¬†This is¬†because¬†for the past oh, I’d say 8 years my mother has been trying to¬†convince¬†me that I am gluten¬†intolerant¬†but for the fact that gluten free food tasted way too much like cardboard I dealt with the constant stomach aches and headaches.
¬† ¬†In December I started losing WAY too much¬†weight, like I am pretty sure I looked like death on legs, and in May I finally decided that I needed to take control of my diet and well, go gluten free. ¬†It is now August and I am happy to say I have been 90% gluten free since May…It has been tough but I am doing it!
   The reason for this post is not to show off how long I have been on the gluten free wagon for, but to show you this really handy tool I found on converting pretty much ANY recipe from traditional to gluten free!

I used the conversion below to make Gluten Free

Tips for converting recipes to gluten free
adapted from Ruby Rose


These guidelines really only work for SOME baking like cupcakes, cakes, muffins, sweet breads, and pancakes. I do not advise using this conversion for complex foods like pasta, sandwich breads, and I have yet to try this on cookies so if you happen to let me know!

  1. Do an exact switch with your preferred gluten free flour/mix, instead of wheat flour.  No need for changing the measurements.
  2. Add 1/2 teaspoon xanthan gum for each cup of flour. 
  3. Ruby Rose says to replace some of the liquid with applesauce or a thickener with pectin in it, but I found that is unnecessary.  I advise to keep the liquid the exact same.
  4.  Add one extra egg, or two extra egg whites (really helps with binding and texture!). 
  5. Mix wet ingredients together on a high speed for about a minute, before mixing into well blended dry ingredients … this process helps to trap air, especially with the extra egg whites (think meringue), which in turn creates a lighter texture.
  6. Bake as normal to the directions you are following.

Hopefully this works as well for you as it has for me, I know it took me a long time to find the right combination of ingredients to make Gluten Free actually taste yummy.

And remember, a cupcake WILL always help!
~Linnie

Too Big Not to Tell

16 Aug

So, if you all haven’t noticed by now, I just LOVE LOVE LOVE food holidays!! I think it is¬†because¬†it gives me an excuse to bake and try new cupcake recipes. ¬†But hey, that’s ok in my books. ¬†Well, today I came across yet another food holiday. ¬†But this one is BIGGER than big…I mean this is colossal!¬†

Between September 12 through September 18 in the year of 2011……..it is……..
Ok, well it is not America’s National Cupcake Week, it is actually¬†Britain’s..but I don’t discriminate a nations holiday just¬†because¬†it is not my nations. ¬†With that being said, I am not sure how I am going to celebrate this week but I know I am going to do something big..no scratch that…something HUGE!! ¬†


During that week, I am going to create a fun cupcake each day, post it, and then eat it!!! Muahaha….Don’t worry I will also provide recipes for them too. Now, ifyou have any ideas for me please let me know!!
Until then….
And remember, a cupcake WILL always help!
~Linnie


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