Tuesday, December 23, 2014

Fireball Jello Shot Cupcakes

I'm not a big fan of fireball but these turned out pretty dang awesome.  The frosting is amazing!


For the fireball jello shots:

1 1/3 C. ginger ale
2 envelopes plain gelatin
2/3 C. Fireball whiskey
Few drops red food coloring

For the fireball buttercream:

1/2 C. unsalted butter, at room temperature
1 tbsp Fireball whiskey
1 1/2 C. powdered sugar
Pinch of salt


For the fireball jello shots:
Lightly spray mold with non-stick spray and wipe excess off with a paper towel.
Pour the ginger ale into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).  Remove saucepan from heat and stir in the whisky and a few drops of red food coloring. Pour into molds and chill for several hours, or until set.

For the fireball buttercream:
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed and add the whisky, powdered sugar, and salt. Increase the speed back to medium-high and mix until creamy and smooth. Transfer frosting to a piping bag and decorate each jello shot with a swirl, adding sprinkles or a redhot cinnamon mint if desired. Store jello shots in the fridge until ready to serve.

Makes 30 jello shots

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