That is a very good question, my friends. A Poke cake, is a cake that has been poked, and some sort of gelatin sauce has been drizzled over it. The drizzle seeps into the holes, and saturates the interior of the cake. At least, that's what I've heard.
I get really excited about raspberry-lemon things, especially martinis, but this is truly a brilliant idea for a cupcake. I'm making a lemon cupcake, with a raspberry drizzle, and topped with a lemon icing. Exciting, yes?
Here's a link to the Poke-cake recipe I was using: Raspberry Poke Cake Recipe
- Betty Crocker Lemon Cake Mix (plus the eggs, oil, and water) (yields about 24 cupcakes)
- 1 Box Raspberry Jell-O.
- Fresh Raspberries
- 1 Lemon (sliced)
- Powdered Sugar
- Lemon Juice (fresh squeezed or bottle)
- Cupcake liners
Step 1: Cupcake Cupcake Cupcake!
Step 2: Sour Lemon Frosting
Mix about a cup of Powdered sugar into a bowl with about a tablespoon or two of pure Lemon juice. Paddle and thicken with a spatula or a whisk. Just note that a whisk will pick up a lot of the frosting and you'll waste time and frosting trying to scrape it all off!
Add more sugar if needed, or add more juice if needed. (It'll get either too dry or too wet). You want the consistency of...well, frosting!
Now, just to be clear, this isn't like buttercream frosting, it's more like cinnamon roll icing, so it's a little liquidier than you'd expect. If you prefer a sturdy topping, I recommend a white or vanilla frosting, mixed with a lemon extract or with some fresh squeezed lemon.
Chef's choice: you can add yellow food coloring if you'd like a yellow frosting, or leave it white like I did. Also, if you'd prefer raspberry icing, you could use raspberry juice instead of lemon juice. Or both! Whoa!
Step 3: Poking the Poke Cake
Drizzle the gelatin over each cupcake, allowing it to soak through the holes you made earlier. Place the cupcakes in the refrigerator and cool for about 2 hours.