- 24
Ingredients
- For Jell-O shot cupcakes
- 1 pkg white cake mix
- 1 cup boiling water
- 1 pkg (3 oz) Jell-O Gelatin, any red flavor
- 1 cup Malibu coconut rum
- For whipped cream
- 3 cups whipping cream
- 2 teaspoons vanilla extract
- 4 tablespoons granulated sugar
- For “broken glass Jell-O” garnish
- 4 small boxes (3 oz each) of Jell-O
- 1 (14 oz) can sweetened condensed milk
- 2 envelopes unflavored gelatin
Preparation
Step 1
Prepare cake batter and bake as directed per box for cupcakes.
Remove from oven and poke holes in the cupcakes with a fork or toothpick.
In a separate bowl, stir boiling water into Jell-O powder until completely dissolved, about 2 minutes. Add rum. Spoon over cupcakes. Don’t be shy with the Jell-O. Be generous! Use 2-3 spoonfuls. Let cool before frosting with whipped cream.
For the 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.
For Garnish - Make Jell-O 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 ½ cup cold water. After the gelatin blooms (thickens), add 1 ½ cups boiling water and dissolve. Add condensed milk. Stir and cool. Pour cooled milk mixture over Jell-O and chill overnight. Cut into blocks to garnish top of cupcakes.