Fireball Jello Shot Cupcakes

By Tincard

Ingredients

• for the fireball buttercream:
• 1-1/3 cup ginger ale
• 2 envelopes plain gelatin
• 2/3 cup Fireball whisky
• Few drops red food coloring
• 1/2 cup unsalted butter, at room temperature
• 1 tbsp Fireball whisky
• 1-1/2 cups powdered sugar
• Pinch of salt

Preparation

Step 1

for the fireball jello 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.