If you’re having a week like mine, Jello shots probably sound pretty darn good about now.  And while I’m not a fan of grape, I would imagine these cupcakes from That’s So Michelle could likely be modified to a flavor of your choice.  That’s right, just think of the possibilities!  Remember, these are for adults only!

Grape Jello Shot Cupcakes

Grape Jello Shot Cupcakes

(Make one day ahead of time, serves about 2 dozen with extra jello shot cubes)
Cake
1 box white cake
4 egg whites
1 cups water
1/4 cup vegetable or coconut oil

Boozy Jello for Cake
1 box grape jello
1 cup cake flavored vodka
1 cup water

Frosting and Boozy Jello Cube
2 packages of cream cheese
2 cups of confectioners (powdered sugar)
1/2 stick of butter
Purple food coloring (add little by little until you get your desired color.

1 box grape jello
1 cup cake flavored vodka
1 cup water
2 packets Knox gelatin

1. Bake your white cupcakes according to the instructions on the box. When the cupcakes have cooled poke holes in the center with a fork. Set aside.

2. In a medium sized sauce add one cup of water to the pan and the contents of one box of grape jello. Stir until combined. Turn on medium to high heat and  let your mixture come to a simmer. Turn off heat and add 1 cup of cold vodka to the jello mixture.

3. Let your jello come to room temperature and then carefully spoon it on top of your cupcakes. Take your cupcakes out of the muffin/cupcake pan so they don’t sit and harden on any jello that is resting on the bottom. (I just put them on a baking sheet after)

4. Refrigerate for an hour or until jello inside the cupcake firms up. 

5. Prepare your jello shot cubes for the tops of your cupcakes. In a medium sized sauce pan add one cup of water and the contents of one box of grape jello. Stir until combined.  Sprinkle both of your packets of Knox on top. Let it sit for one minute to activate. Turn on medium to high heat and let your mixture come to a simmer. Turn off heat and add 1 cup of cold vodka to the jello mixture. Pour this mixture into a loaf pan or a cake pan. Refrigerate for several hours.

NEXT DAY

6. Mix your cream cheese, sugar, and butter until smooth. Add your food coloring (a small amount goes a long way) slowly until you get the color desired.  Top your cupcakes with the frosting. Pile it high so the jello has a resting place.

7. Run a butter knife along the edges of the pan holding your grape for the topping cubes. Carefully remove it from the pan. Cut the jello into squares.

8. Top with squares close to serving time. Keep refrigerated.

TIP: If you have left over squares serve them on a platter next to the cupcakes for an extra boozy treat!

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