Ok, so maybe a jello shot is not a traditional kind of cupcake. But isn’t something sort of a cupcake if it is shaped like one and is topped with buttercream frosting? Yes, my friends, you can have your jello shots and cupcakes, too thanks to Homemade Hooplah! ‘Nuff said
Fireball Jello Shot Cupcakes
Makes about 30 jello shots
- 1 and 1/3 cup ginger ale
- 2 envelopes gelatin plain / unflavored (1/4oz per envelope)
- 2/3 cup Fireball whisky
- 2-3 drops food coloring red, optional
- 1/2 cup unsalted butter room temperature
- 1 tbsp Fireball whisky
- 1 and 1/2 cup powdered sugar
- 1 pinch salt
- Lightly spray a jello shot mold (or a small muffin tin) with non-stick cooking spray and wipe off the excess with a paper towel.
- In a medium saucepan, pour in the ginger ale. Sprinkle gelatin on top and allow to “bloom” for 2-3 minutes. Gelatin will be puffy.
- Set heat to low and whisk ginger ale and gelatin constantly until the gelatin is completely dissolved (about 5-8 minutes).
- Remove the saucepan from the heat and pour in the Fireball whisky to the jello mix. Add a few drops of red food coloring if desired.
- Pour jello mixture into molds / muffin tin and place in the refrigerator until set, about 2-3 hours.
- Using a table top or a hand mixer + large bowl, beat the butter on medium high speed until fluffy, about 2-3 minutes.
- Reduce speed to low and add the Fireball whisky, powdered sugar, and salt. Increase speed to medium-high and beat until frosting is creamy and smooth, about 3-4 minutes. Store frosting on the countertop (for a few hours max) until ready to decorate.
- When jello is set, remove from mold / muffin tin and place on a serving dish. If using a muffin tin, you can use a butter knife to help loosen the jello around the edges.
- Scoop butter cream frosting into a icing bag (or use a ziplock bag with a corner cut out) and decorate the jello shots as you see fit. Use sprinkles or red hot candies as desired.
- Store jello shots in the refrigerator until ready to serve.