Jello Shot Cupcakes

By kayjayjohnson

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

Ingredients

• JELLO SHOT CUPCAKES:
• 1 package white cake mix
• 1 cup boiling water
• 1 (3-ounce) package 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 (14-ounce) can sweetened condensed milk
• 2 envelopes unflavored gelatin

Preparation

Step 1

CUPCAKES:

Prepare cake batter and bake as directed per box for cupcakes.

Fill cupcake liners about 1/2 to 2/3 full and bake for about 18 to 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 to 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-inch 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.