Ingredients:

  • 1 box (432g / 15.25 oz) White or Yellow Cake Mix
  • 3 Large Eggs
  • 120 mL (½ cup) Neutral Vegetable Oil
  • 240 mL (1 cup) Water or Milk
  • 2 packages (85g / 3 oz each) Jell-o Gelatin Mix (e.g., Strawberry, Cherry, or Lime)
  • 240 mL (1 cup) Boiling Water
  • 120 mL (½ cup) Cold Water
  • 720 mL (3 cups) Cold Heavy Cream
  • 100 g (¾ cup) Icing Sugar (Confectioners' Sugar), sifted
  • 10 mL (2 teaspoons) Pure Vanilla Extract

Instructions:

  1. Preheat oven to 175°C (350°F). Line two standard muffin tins with 24 paper cupcake liners.
  2. Combine cake mix, eggs, oil, and water/milk in a large bowl. Beat on medium speed for 2 minutes until the batter is fully combined and smooth.
  3. Divide the batter evenly among the 24 liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  4. Transfer cupcakes immediately to a wire rack to cool completely (crucial before proceeding to the jelly soak).
  5. Prepare Jelly Solution: Whisk the two packages of Jell-o powder with 1 cup (240 mL) of boiling water until the powder is completely dissolved. Stir vigorously for 2 minutes. Stir in the ½ cup (120 mL) of cold water and set aside to cool to room temperature (about 10 minutes).
  6. Poke the Sponge: Once the cupcakes are completely cool, use a sturdy wooden skewer or chopstick and poke 4-6 deep holes into the top of each cupcake. Ensure the holes reach nearly to the bottom liner.
  7. Saturate: Slowly spoon the liquid jelly solution over the tops of the cupcakes, dividing it evenly among all 24 portions. Ensure the liquid absorbs into the holes.
  8. Chill: Transfer the saturated cupcakes to the refrigerator for a minimum of 3-4 hours, or until the jelly has firmly set within the sponge.
  9. Whip Cream: In a chilled bowl, combine the cold heavy cream, sifted icing sugar, and vanilla extract. Beat on high speed until stiff peaks form. Be careful not to over-whip.
  10. Frost and Serve: Spoon or pipe the whipped topping generously onto the chilled, set cupcakes. Keep refrigerated until ready to serve.