Fireball Jello Shot Cupcakes Recipe 45

FIREBALL PIE JELLY SHOTS

Steps:

• Stir together the apple cider and cinnamon liquor in a medium saucepan. Sprinkle the gelatin over the mixture and let it sit until the gelatin softens and blooms, about 5 minutes. Heat the mixture over medium-high heat, stirring frequently, until the gelatin completely dissolves.
• Pour the mixture into a 9-inch pie plate and refrigerate until set, at least 2 hours or up to overnight. Decorate the rim of the pie with a ring of cinnamon candies. Just inside the candies add a ring of orange sprinkles; inside that, add a ring of yellow sprinkles. Refrigerate until ready to serve. Cut the pie into 8 slices and serve with a generous dollop of whipped cream.

FIREBALL JELLO SHOT CUPCAKES RECIPE - (4/5)

Steps:

• Lightly spray cupcake molds with non-stick spray. Pour ginger ale into a medium saucepan and sprinkle in gelatin - allow to soak for 2-3 minutes. 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 until set. Mix some Fireball into frosting and top off shots.

FIREBALL CUPCAKES

Steps:

• Preheat oven to 350° and line a muffin tin with cupcake liners.
• In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions. Let cool completely before frosting.
• Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, vanilla , salt, and remaining 1/4 cup Fireball.
• Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
• Gently stir in yellow food coloring, then red, being careful not to overmix (you want it to be streaky).
• Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.

JELLO SHOT CUPCAKES RECIPE - (4.4/5)

Steps:

• 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.