St. Patty’s Poke Cakes
March 12th, 2011 by Jello Girl

Here is another re-post from last year:

Why is it that we celebrate St. Patrick’s Day in the United States of America?  What is the ratio of Irish immigrants to immigrants from other lands?  I don’t really know, but I think it’s the pinching thing don’t you?

What other holiday do you get to go around pinching people?  

And the color green, don’t you just love it?  There is a different shade of green for each decade, such as Hunter Green during the 80’s; totally out now.  I use to have a Granny Smith Apple colored kitchen.  I loved it- so cheery.  I miss that kitchen.

Back to St. Patrick’s Day.  We have a few ideas to celebrate the season.  This blog is about our St. Patty’s Poke Cake.  I wish I could call them St. Patty’s Pinch Cakes, but I’m not sure how pinching a cake would work out, so I will stick with poke.  Jello Poke cakes use to be the rage.  Everyone was baking cakes, poking them and pouring jello over the top.

We are going to bring the Jello Poke Cake up to date in cupcake form.  You could use a cake mix, but we recommend homemade.  It is so much tastier.  We are using a Lemon-Honey Cupcake recipe from the March 2010 issue of Woman’s Day and changing it up just a bit.  If you like to bake cupcakes from scratch check out the cupcake feature article at http://www.womansday.com/Articles/Food/Recipes/6-One-of-a-Kind-Cupcakes.html  Here is our spin:

Lemon-Lime Jello Poke Cakes

Cupcakes

2 3/4 cups all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

1/4 cup milk

1 1/2 tbsp lemon zest

4 tbsp lemon juice

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup honey

1/4 cup sugar

3 large eggs

1.  Heat oven to 350.  Line muffin cups with paper liners.

2.  Mix flour, baking powder, baking soda and salt in a medium bowl.

3.  Whisk sour cream, milk, lemon zest and juice in a medium-small bow.

4.  Beat butter, honey and sugar in a large bowl until light and fluffy- about 2 minutes.  Beat in eggs one at a time.

5.  With mixer on low speed, beat in half flour mixture, then the sour cream mixture.  Beat in remaining flour mixture until just combined.

6.  Spoon about 1/4 cup batter into each muffin cup.  Bake 16-20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes and remove to cool completely.

7.  When cupcakes are cool, poke holes in cake with a wooden pick or meat fork.

Jello Glaze

Mix a 3 ounce package of lime jello with 1 cup boiling water.  Stir until sugar crystals are completely dissolved.  Carefully pour over each cupcake.

We suggest topping with lightly sweetened whipped cream to balance the sweetness of the cupcake.  See our post on stabilized whipped cream.  You can then sprinkle with jello crystals for a little extra color and flavor.

For some free cupcake wrapper templates, check out http://www.skiptomylou.org/2009/10/22/make-your-own-cupcake-wrappers/

Now go have some Jello


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