Jello Shot Cupcakes
A Jell-O Shot in a Cake
Want to surprise your guests? Add a Jell-O shot to a cupcake and serve them up at your next party or family gathering.
The cupcake recipe listed here is one I designed to bring on the flavor of a shortbread cookie. Taste testers remarked how light and fluffy the cupcakes were, yet they held the taste of shortbread. If you're not a shortbread cookie fan, instructions are included to make the cupcake based on a classic white cupcake.
What goes better with Jell-O than a super light whipped cream frosting? This whipped cream frosting recipe was a huge hit with taste testers. The cool temperature of the frosting and the coolness of the Jell-O creates a nice summer treat, but these fun cupcakes are a delicate, tasty method of serving drinks for any gathering, any time of year.
Don't drink? That's okay too. Leave the alcohol out of the Jell-O. The recipe works just fine with the Jell-O and cupcake flavors. I served these to taste testers with a mild addition of alcohol in case some of the testing group didn't drink. They were loved by everyone.
The Jell-O Shot Resides Beautifully Inside the Cupcake
- 1 1/2 cups butter, softened
- 2 eggs
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1/2 cup cornstarch, when making shortbread cupcakes
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- Preheat the oven to 325 degrees Fahrenheit, 165 degrees Celsius.
- Place cupcake liners in muffin tin.
- With a mixer, cream the butter and sugar together until light and fluffy (see notes below).
- Slowly add eggs. Mix thoroughly.
- In a small bowl, dissolve the baking powder in the buttermilk. The mixture will foam.
- Sift flour, cornstarch and salt together in another bowl.
- Add vanilla to the sugar and butter mixture. Blend well.
- Add a small amount of the flour mixture to the sugar and egg. Mix well. Pour in a small amount of the buttermilk, mixing after each addition. Alternate the flour and buttermilk, mixing after each addition. End the mixing process with the flour mixture.
- With a spoon or ice cream scoop, fill cupcake liners with cake batter, about 3/4 full.
- Since ovens vary, check the cupcakes after 20 minutes. If the top of the cupcakes spring back after pressing, they are done. Continue baking for 2-3 minutes if baking is not complete.
Nutritional Information for Cupcakes
|Serving size: 43 grams, 1 cupcake without frosting or Jell-O|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 4 g||20%|
|Unsaturated fat 0 g|
|Carbohydrates 18 g||6%|
|Sugar 8 g|
|Fiber 0 g|
|Protein 1 g||2%|
|Cholesterol 33 mg||11%|
|Sodium 115 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Make Jell-O Shots
You will need one three ounce package of Jell-O, any flavor. Mix Jell-O with one cup of boiling water. Dissolve the Jell-O well. Add one cup of refrigerated alcohol. This keeps the alcohol cold and will make the Jell-O gel as per instructions.
Mix Jell-O and Alcohol of Choice for Jell-O Shots
Instructions for Inserting Jell-O
The first time I attempted these cupcakes, I used an elongated filling tip for inserting the Jell-O into the center. It failed, miserably. The tip was fine, but the cupcakes weren't getting enough of the Jell-O shot into the center, at least not enough to call them a true Jell-O shot cupcake.
Once the cupcake cooled, I used a knife to cut a hole in the center of each cupcake. I spooned in the set Jell-O mixture. The whipped cream frosting covers the hole well, so there is no need to worry about it.
The photo below shows half of the cupcakes injected with the tip and the other half after I cut a hole in the center to spoon in the Jell-O shot.
Spooning in the Jell-O Shot Proved to be the Best Method
Add the Frosting
To make the whipped cream frosting, pour 2 cups of heavy whipping cream into a deep mixing bowl. Sift 1 1/2 cups to 2 cups of powdered sugar to the whipping cream. Add 1 teaspoon of vanilla and mix until the whipping cream forms solid peaks.
In this recipe, I simply spooned a bit of the whipped cream frosting onto each cupcake, making sure the center hole was covered. The frosting can be added by using a decorator's tip if desired.
This frosting recipe is enough to cover all of the cupcakes. Refrigerate any leftovers and refrigerate cupcakes until served to avoid the spoiling of the Jell-O and the whipped cream frosting.
When mixing any cake batter for cupcakes that are light and fluffy, the "creaming" process is important.
The creaming stage incorporates air bubbles that are created when the sugar is beaten into a fat. These bubbles make the mixture rise in the oven while maintaining the light texture of the baked goods.
Cakes that have a creaming foundation will rise when the air bubbles expand from the heat. Steam is created when the liquid ingredients and the baking powder or soda or a combination of both work their magic. The result is a nice, light, fluffy cake that maintains moisture.
Cream the fat (butter or lard) and the sugar (brown, granulated) until the mixture is light and fluffy. When using butter and sugar, the mixture will turn from a yellow color to an off-white, looking a bit like whipped cream. In the testing of this recipe, I creamed the butter and sugar for about six or seven minutes.
If you don’t wish to make the Jell-O shot cupcakes with a shortbread cupcake, remove the cornstarch from the recipe. There is no need to add anything to take the place of the cornstarch, as the batter is very thick, yet light. The recipe will be fine when the cornstarch is removed. Bake as usual.