Boozey Cupcakes Part 2: Jello Shot Style

On Saturday, my fiancé had his birthday party, which was dessert themed. Being that it was a party and some type of confectionery treat needed to be made, I went the route of a booze-infused cupcake. After my New Year’s Eve hit with my Guinness & Bailey’s buttercream cupcakes, I figured I could give a new recipe a shot (no pun intended!).

It’s amazing how many different recipes incorporate alcohol. There’s even an entire bakery, Butch Bakery, that makes “manly” alcohol infused cupcakes! I found my recipe at ilovecuppycakes.com [What a cute blog name!]

Because we were hosting the party at our place and spent all of Saturday morning & afternoon cleaning and running errands, this recipe was perfect because it called for cake mix. I know that’s cheating, but we were seriously crunched on time! So after making the cupcakes from the box, I moved on to the Jello, by making it half with water, and half with coconut rum. Once the cupcakes cooled, I simply spooned the mixture over them. Be smart about this though because it makes a mess! I thought ahead and put down some paper towels on a serving tray first, and I’m really glad I did. I left the rest of the Jello to congeal in the fridge if anyone wanted it later.

The hardest part of the recipe, you may ask? Finding the cups to put them in! They’re the paper medicine-like cups; a smaller version of what you’d get from the Penguin Ice man. After searching the grocery store, a drug store, AND the liquor store, I gave up and just made them in full-sized cupcake liners. So they weren’t exactly shots, but more like tumblers perhaps? At least it meant more jello-shotty goodness in each cupcake!

I actually decided to buy whipped cream instead of making it myself due to time. So I left the whipped cream can out next to the cupcakes, so everyone could use it as they pleased. I mean, who doesn’t like to add their own whipped cream?!

Here’s the recipe [from iheartcuppycakes], and happy (and safe) boozey nomzing!

Jello Shot Cupcakes

Ingredients:
For jello shot cupcakes
1 pkg. white cake mix
1 cup boiling water
1 pkg. (3 oz.) Jello Gelatin, any red flavor (I used cherry)
1 cup Malibu coconut rum

For whipped cream
3 cups whipping cream
2 tsp vanilla extract
4 tbsp granulated sugar

Directions:
1. Make cupcakes according to package directions
2. 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.
3. 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!)
4. 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.
4. Let cool before frosting with whipped cream.