Fireball Jello Shot Cupcakes Recipe 45

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FIREBALL PIE JELLY SHOTS



Fireball Pie Jelly Shots image

Friendsgiving just got better. These spiked apple cider-cinnamon jelly shots are whimsical and super boozy. And since they are pie-shaped, they can pass for both dessert and an after-dinner drink.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 7

2 cups apple cider
1 cup cinnamon liquor, such as Fireball
Three 1/4-ounce packages unflavored gelatin powder
Cinnamon candies, such as Red Hots, for decorating
Orange sprinkles, for decorating
Yellow sprinkles, for decorating
Whipped cream, for serving

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)



Fireball Jello Shot Cupcakes Recipe - (4/5) image

Provided by LORIWHIP

Number Of Ingredients 5

1 1/3 cup ginger ale
2 envelopes plain gelatin
2/3 cup Fireball Whisky
A few drops red food coloring
Any brand of Buttercream frosting (Optional)

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



Fireball Cupcakes image

So easy and soooo good, found on line. Use FIREBALL Whiskey; program would not let me list it so just said whiskey

Provided by Bonnie G 2

Categories     Dessert

Time 40m

Yield 20 Cupcakes, 20 serving(s)

Number Of Ingredients 11

1 (16 ounce) box yellow cake mix
1 teaspoon cinnamon
1/2 cup vegetable oil
3 large eggs
1 1/4 cups whiskey, divided
1 cup unsalted butter, softened
4 cups powdered sugar, divided
1 teaspoon pure vanilla extract
1 pinch kosher salt
red and yellow food coloring
hot tamale, for decoration

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.

Nutrition Facts : Calories 367.5, Fat 18, SaturatedFat 7.2, Cholesterol 52.8, Sodium 168.9, Carbohydrate 41.9, Fiber 0.3, Sugar 33.4, Protein 2

JELLO SHOT CUPCAKES RECIPE - (4.4/5)



Jello Shot Cupcakes Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 13

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

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.

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