Jello Shot CupcakesMarch 11, 2009 at 7:36 AM | Posted in crunkcakes, cupcakes | 107 Comments
I have 2 confessions.
(1) Me and strawberry jello shots were BFF in high school before he made me puke in my friend’s boyfriend’s car. We broke up that night.
(2) Apparently I don’t know how to make jello.
If you follow me on Twitter, you probably read that I had a heck of a time making J-E-L-L-O over the weekend. Sounds easy enough. Just powder, boiling water, cold water and then set for 3-4 hours. You couldn’t get any more easier than that. Heck I even decided to play it safe and let it chill overnight.
But the next morning it was soup. Slushy jello soup.
Besides all the incoherent curse words I didn’t know what to say. I followed the directions. Even my husband can make jello. Let me repeat… my husband. That just makes my failure even more lame. Maybe I was too overconfident in my jello making abilities. What else could I do but try again? I couldn’t let the jello win. CB don’t play that.
So I drove back to the grocery store, picked up some more jello boxes and made my husband do round 2 while I watched with hawk eyes to see what I did wrong. He did the exact same thing! …and in 3 hours it was perfect and jiggly like jello should be. What gives?
You know who I blame? I blame the cheaper generic store brand that I bought the first time. Yeah that’s right! It certainly wasn’t the jello maker. No sirree bob.
Note to self: Buy Jello brand. Pay the extra $.13 per box. It’s worth it.
PS. Please check out the link to Food Librarian’s blog for AWESOME pictures of the broken glass jello garnish inspiration. Mine didn’t even come close to doing it justice.
PPS. Yes, I used a cake mix. So sue me. I needed easy after the heartbreaking jello fiasco but you could easily use your favorite scratch vanilla recipe too.
Makes about 24 cupcakes
For jello shot cupcakes
1 pkg. white cake mix
1 cup boiling water
1 pkg. (3 oz.) Jello Gelatin, any red flavor (I used strawberry)
1 cup Malibu coconut rum
For whipped cream
3 cups whipping cream
2 tsp vanilla extract
4 tbsp granulated sugar
For “broken glass jello” garnish
4 small boxes (3 oz. each) of Jell-O (I used strawberry, blackberry, lime, lemon)
1 (14 oz.) can sweetened condensed milk
2 envelopes unflavored gelatin
To make cupcakes—
Prepare cake batter and bake as directed per box for cupcakes.
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.
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!) Let cool before frosting with whipped cream.
To make 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.
To make 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 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.
Husband rating: A
Even though he has an aversion to alcohol, he loves coconut rum so I knew it was a winner when he said “now this is my kind of crunkcake”.
Wifey rating: A
Love the white cake with the mix of strawberry and coconut rum. Such a yummy flavor. Maybe next time I’ll make a strawberry-rum buttercream instead of whipped cream though but if you’re looking for a light frosting the whipped cream was very nice. The garnish was my favorite part though. So pretty and tasty!
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