Jello Shot Cupcakes

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Jello Shot Cupcakes

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What fun! Jello Shot Cupcakes with Malibu coconut rum topped with whipped cream.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • JELLO SHOT CUPCAKES:

  • 1

    package white cake mix

  • 1

    cup boiling water

  • 1

    package (3 ounce) Jello Gelatin, any red flavor (I used strawberry)

  • 1

    cup Malibu coconut rum

  • WHIPPED CREAM:

  • 3

    cups whipping cream

  • 2

    teaspoons vanilla extract

  • 4

    tablespoons granulated sugar

  • BROKEN GLASS JELLO GARNISH:

  • 4

    small boxes (3 ounces each) Jell-O (I used strawberry, blackberry, lime, lemon)

  • 1

    can (14 ounce) sweetened condensed milk

  • 2

    envelopes unflavored gelatin

Directions

CUPCAKES: Prepare cake batter and bake as directed per box for cupcakes. Fill cupcake liners about 1/2-2/3 full and bake for about 18-20 minutes. Remove from oven and poke holes in the cupcakes with a fork or toothpick. In a separate bowl, stir boiling water into jello powder until completely dissolved, about 2 minutes. Add rum. Spoon over cupcakes. (Don’t be shy with the jello. Be generous! 2-3-4 spoonfuls!) Let cool before frosting with whipped cream. WHIPPED CREAM: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. GARNISH: Make jello per package instructions for each flavor. After chilling for 4 hours (or overnight), cut them into small blocks. Carefully mix the blocks in a 9 x 13 pan. In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms (thickens), add 1-1/2 cup boiling water and dissolve. Add condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight. Cut into blocks and garnish on top of cupcakes.


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