Fireball Jello Shot Cupcakes

Yield: 30 jello shots

Ingredients:
for the fireball jello shots:Food - fireball shots

1-1/3 cup ginger ale
2 envelopes plain gelatin
2/3 cup Fireball whisky
Few drops red food coloring

for the fireball buttercream:

1/2 cup unsalted butter, at room temperature
1 tbsp Fireball whisky
1-1/2 cups powdered sugar
Pinch of salt

Directions:
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 if desired. Store jello shots in the fridge until ready to serve.

Buttercream recipe adapted from The Dollop Book of Frosting

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2 Comments

Filed under jello shots

2 responses to “Fireball Jello Shot Cupcakes

  1. Cheryl

    Oh my god, I had a drink from a restaurant using the fireball whiskey, ginger ale and bitter my new favorite drink.

  2. addin to this year’s tailgate times in austin, tx

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