The Jello Cupcake
This one can be messy, but it is simple and will be so much fun! Use multiple different Jello flavors to add color and variety.
What you will need:
-Any sponge cake or pound cake batter
-A package of your favorite flavor Jello (I like cherry!)
-Vanilla buttercream frosting (if you are buying canned, any creamy vanilla frosting will do)
-A piping bag with large star piping tip
Mix up your cake batter. Line your cupcake pan with liners, fill with batter, and bake until toothpick can go in and come out clean.
Let cupcakes cool to room temperature.
Mix half of the Jello powder into solution (follow directions on the box, using half of the water directed to dissolve half of the Jello powder).
Once solution is thoroughly mixed, spoon it over your cooled cupcakes. To get the best penetrance of the Jello solution throughout the cake, poke holes in the cupcake using a fork/skewer/chopstick before pouring the solution. If the cake is sufficiently light, you will not need to poke holes. For heavy or dense cakes, always use a skewer or chopstick for larger holes.
Refrigerate cupcakes until Jello is solid (2 hours should be sufficient).
Take remaining Jello powder and mix it into the frosting. This will increase the sweetness of the frosting, so, if you are making your frosting from scratch, you may wish to substitute some of the powdered sugar for the Jello powder instead of simply adding it on top. Try adding a little bit of powder at a time until you get the flavor you want in your frosting. I like to put half a pack of mix into enough frosting for around a dozen cupcakes, but this can be cloyingly sweet depending on the frosting you are using.
Add a large star tip to a piping bag and fill the bag with the frosting. Swirl the frosting onto the cupcakes.
Step 8 (optional):
Consider adding a little piece of fruit on top for garnish. For example, I like to use cherry Jello, so I might serve the cupcakes next to a small bowl of cherries for people to add on top if they so choose.