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Cakes

Strawberry Berry Poke Cupcakes

Strawberry Berry Poke Cupcakes

Recipe shared by:Duncan Hines

Make this fun cake for your next party!

  • Hands-on Time: 15 Minutes
  • Total Time: 60 Minutes
  • Servings: 12 cupcakes
  • Difficulty: EASY

Ingredients

  • 1 package Duncan Hines® Decadent Decadent Strawberry Cheesecake Cupcake Mix
  • water, oil, eggs, and butter called for on cupcake mix package
  • 1 package (3 oz.) berry flavored gelatin, divided
  • ¾ cup boiling water
  • fresh strawberries for garnish
  • confectioner's sugar

Baking Instructions

  • Preheat oven to 350°F. Place 12 paper liners in muffin pan(s).
  • Combine cupcake mix, water, oil and eggs mixture in large bowl.
  • Beat with an electric mixer on medium high 2 minutes. Spoon batter evenly into prepared pan(s).
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack 15 minutes. Chill cupcakes in refrigerator 15 minutes.
  • Pour boiling water over gelatin in small bowl and stir until dissolved; set aside 1 tablespoon mixture.
  • Poke each cupcake in several places with fork. Spoon gelatin mixture over cupcakes. Refrigerate 30 minutes.
  • Prepare Frosting Pouch according to package directions, adding reserved 1 tablespoon gelatin liquid instead of plain water. Pipe onto cupcakes. Garnish with strawberry slices and dust with Confectioner’s sugar.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

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