Jello Shot Cupcakes

Hello. Remember me? It’s been a while, but the Super Bowl is coming up. While I am not really a sporty sort, I always enjoy getting together with friends. And never is one more warmly welcomed than when one arrives with a plate of cupcakes.

Jello Poke Cake is a pretty staple Midwestern dessert. It's pretty, easy and tastes great. It's also a vehicle for team spirit. 

I like to make this recipe over two days – preparing the cupcakes the evening before the event, and allowing them, and the layered jello shot mixtures to chill overnight. A few hours before the event, I frost the cupcakes, cut the jello shots into cubes and pop one on top of each cupcake.

Any white cupcake will work for this recipe – so make from a mix, or buy from the store. I like to use Duncan Hines white cake mix, and I add one extra egg white, which makes it somehow more dense AND more fluffy. It is a great mix for this recipe because it is a very basic cake – and it will be loaded up with lots of flavorful gelatin goodness!

Regarding saturation with the jello mixture, I like a consistent batch of cupcakes - so I have a bit of a method. For the first color of gelatin mix, I poke a 4-cornered square with one in the center. And with the second color, I poke 4 holes, kind of in-between each of the corners. Yeah, I know - pretty kooky - however, this way everything has a pretty consistent look, and is generally evenly saturated. 

The stabilized whipped frosting is an old farm recipe I found in an old cookbook. I use it for everything. It is easier to prepare than the traditional gelatin version, holds for days in the fridge, won’t budge on a serving tray, and is sturdy enough to be fluffy base for a gelatin cube. 

Jello Shot Cupcakes are a great opportunity to use up flavored rums and vodkas that could potentially be bursting out of the cupboard. Or maybe that is just me. Goes without saying that these can be made non-alcoholic by subbing more water for the booze. Hope you enjoy! More soon!

XO Michelle

Jello Shot Cupcakes

Serves 24, serving size 1 Cupcake

Implements

BBQ skewer or chopstick for poking the cupcakes

Squeeze bottle

1 lb loaf pan (for setting up the jello shots)

Saucepan, and spatula or spoon for stirring

Sharp knife to cut jello shots

Electric mixer

Optional: frosting bag and tips (for icing), sprinkles for top

Cupcakes

24 plain white cupcakes, unfrosted, baked in paper cupcake wrappers

Jello Shot Mixture - Color #1

1 cup water

1 envelope Knox gelatin (or other, 2.5 tsp of gelatin powder)

1 box blue powdered gelatin mix (or color of your choice)

1 cup flavored vodka

Jello Shot Mixture - Color #2

1 cup water

1 envelope Knox gelatin (or other, 2.5 tsp of gelatin powder)

1 box red powdered gelatin mix (or color of your choice)

1 cup flavored vodka

Whipped Cream Icing

1 pint whipping cream

2 tbsp dry vanilla instant pudding mix

2 tbsp sugar

1. Prepare your cupcakes. If baking your own cupcakes, just make sure to use a cupcake liner (helps contain the jello mixture) and cool the cupcakes completely before proceeding. To begin, poke 5 holes on top of the cupcake with skewer. Each hole should permeate the cupcake, i.e. poke until the top of the skewer touches, but does not puncture, the paper wrapper. Set cupcakes aside.

2. Prepare Jello Shot Mixture #1. Pour one cup of water into saucepan, and sprinkle with one envelope of plain gelatin.  Allow gelatin to soak for a minute or two, until softened. Heat over medium low heat for a couple minutes, stirring constantly, until the gelatin dissolved. Add the flavored gelatin, stirring until it is fully combined. When the mixture is perfectly smooth, with no grains of gelatin or sugar, remove from heat, and stir in 1 cup of cold vodka. Allow mixture to cool to room temperature. (approximately 10 to 20 minutes)

3. Pour 1 cup of Jello Shot Mixture #1 into loaf pan, and place in refrigerator to set. 

4. Add Jello Shot Mixture #1 to cupcakes. The remaining Jello Shot Mixture #1 into squeeze bottle. Invert cupcake and place one of the holes over the bottle nozzle. Flip cupcake, and give the bottle a very tiny squeeze. Repeat with other 4 holes. Continue process with remaining cupcakes. Place cupcakes into refrigerator.  Refrigerate for an hour or until jello inside the cupcake firms up. 

5. Prepare Jello Shot Mixture #2. Repeat steps in #2, using the second gelatin color. Allow mixture to cool to room temperature (approximately 10 to 20 minutes).

6. Check chilled jelly shot mixture. Is it set? It should be firm, but slightly tacky to the touch.  If set, carefully pour 1 cup of Jello Shot Mixture #2 on top of the set layer, and return the pan to the refrigerator. 

7. Prepare cupcakes. This time, poke 4 holes into each cupcake, sort of ‘in between’ the previously used holes. 

8. Add Jello Shot Mixture #2 to cupcakes, using procedure outlined in step 4 with each of the new holes. Continue process with remaining cupcakes. Place cupcakes into refrigerator. 

NEXT DAY .... OR SOME TIME LATER

9. Cut the set jelly shots into squares with a sharp knife. On the corners in particular, you might see a bit of separation in the layers when you remove them from the pan. Just proceed carefully - this won't affect the finished jelly shots. (And besides, they are going on a mound of whipped cream and will be gobbled in seconds.)

10.  Prepare whipped cream icing. 

11. Frost each cupcake, making sure to use enough to provide a sturdy home for a jello shot topper. 

12. Add a jello shot to each cupcake and top. 

13. Refrigerate until serving. 

More »

Jelly Shot 1-2-3

Hello, jelly people. I've done additional testing on this recipe, as well as updated the photos for Super Bowl 2015. Basically, this recipe reliably produces two consistent layers in each, if you are consistent about processes and amounts with each batch.

However, I made 6 or so batches last week, and wasn't able to get a third layer in either alcoholic or booze-free versions, even after consulting the Jell-O brand website for the mothership's instructions for their non-alcoholic version of the dessert (I'm curious if their third layer was achieved via the magic of the Adobe Creative Suite.) My third layer is achieved via the magic of whipped topping. 

Basically, one must be consistent, blend a bit less than I originally posted, and be fast fast fast with completion of the steps. Updated technique follows below, and below that, step-by-step photos. Additionally, please note that this recipe is not suitable for large vessels, such a big bowl or gelatin mold, as it becomes unstable (i.e. slush).

Jelly Shot 1-2-3 (UPDATED TECHNIQUE 1/30/2015)

Ingredients:

• 1/2 cup boiling water
• 1 package flavored gelatin dessert (3oz/85g size, any flavor)
• 1/2 cup thawed Cool Whip (plus additional for topping if desired)
• 1/2 cup ice cold vodka, bourbon or other liquor (I’ve used flavored vodka, Red Stag bourbon and rum, all with great results. But it must be COLD. Ideally from freezer.)
• approximately 3/4 cup ice cubes, enough make to a scant 1 1/4 cup cold liquid when combined with the cold liquor. (I used 9-10 of the standard in-freezer ice maker variety of ice cubes, if that helps. But do measure.)

Instructions:

Prepare your shot glasses. Have them at the ready before starting out. 

Pour boiling water into blender. Add gelatin dessert mix. Cover and blend at low speed until the gelatin mix completely dissolved, 15-20 seconds.  

Add the cold liquor, ice cubes and  Cool Whip. Blend at high speed for 10 second. You will hear a couple big chunks of ice in there. Give it another 10 second pulse.

QUICKLY pour into shot glasses. QUICKLY get them into the fridge. QUICK QUICK QUICK. Your layers depend upon it.

Chill until set (several hours). Dessert will form layers as it chills. 

Immediately before serving add additional Cool Whip and sprinkles, if desired.

Yield: Recipe makes about 25 oz liquid, approximately 12 servings.

Prepare your shot glasses. I like to put mine in a sturdy pan, and reinforce them with kitchen towels for stability while pouring.

 Add gelatin mixture to the blender.

 Pour in boiling water.

 Blend until dissolved.

 Add the ice cold liquor, ice cubes, and whipped topping to the blender. QUICK QUICK QUICK.

 Blend on high for 10 seconds. Then give it another 10 second pulse.

Pour into the prepared shot glasses and get them into the refrigerator. QUICK QUICK QUICK. Your layers depend upon it!

Top with more whipped topping, if desired. Enjoy the sweet, fluffy texture of this revamped childhood treat!

HISTORICAL VERSION OF THE ORIGINAL 2011 POST (retained for posterity, etc.)

Certainly you knew that it would come to this, eventually - the day when JSTK put a spin on the childhood treat that most likely fueled my unhealthy obsession fascination with gelatin as a whole. That's right, Jello 1-2-3! Unfortunately, that magical three layered delight is no longer available as a ready made mix, but there are recipes a-plenty out there on the interweb.

Before I get to the recipe, a few notes:

• The Layered Look. While each and every iteration was absolutely delicious, the visuals for each batch varied quite a bit (as you can see from the photos). And, although layering occurred, the sum total was more like a Jelly Shot 1-2 than a 1-2-3. (I made the recipes multiple times, thinking it was user error, but each time it was a bit different, even with fully consistent technique.) So, I popped a tiny layer of whip on the top so you wouldn't feel cheated out of a third layer. Plus, whip is needed to hold the sprinkles.
• Alcohol choices. JSTK's adorable and brilliant attorney, Helene Freeman of Phillips Nizer, was quite firm that the Louisville Kentucky version (lower left hand corner) contain bourbon. As such, that Jelly Shot is made with cherry gelatin and Jim Beam Red Stag black cherry bourbon. The end result is nothing short of awesome*, and I'm not usually a bourbon fan - even the tiniest quantity seems to give me the hiccups. But I would endure them in this case.  
• School Colors. I hope they're all correct enough, and that I haven't caused offense with my sports decoration idiocy. (If so, please be kind in your floggings, and put the oranges in a sock first.) I'm not very sporty, but big games like this are fun, even for non-fans. So. I wavered adding yellow sprinkles to the Louisville shots, but wanted something to differentiate from Ohio which already had the black and red. And that cute bird on the Louisville logo has that nice yellow beak. The whole sprinkle situation was a comedy of errors from the get-go. A large sprinkle wheel was purchased for the purposes of this post, as naturally it held every rainbow color, but lo and behold, where the blue ought to be ... PURPLE. Which even I know would be a faux pas. So I hand selected the blue sprinkles for the tops of the Kentucky shots from my mixed rainbow sprinkles. (Yes. with my actual hands. They are so tiny. I have a headache.) And that's why poor Kansas didn't get any blue - sorry guys, but at least I got the "maize" in there. Wicked, dreadful sprinkle wheel. 

Caveats aside, I loved this recipe - hope it add's some fun and frivolity to your Final Four Festivities. I'm going to keep working to see if I can come up with a method to get around the variations in layering. I also hear tell of another 1-2-3 recipe out there that calls for a bunch of dry ingredients, such as coffee creamer and meringue powder. At any rate, enjoy! 

XO, Michelle

* P.S. In addition to her considerable charm and delightful-ness, Helene is typically 100% right. About everything.  But I made an error in recalling her actual pick ... it was Kentucky. I'm too addled now to figure out which is which and what team colors were off. Sorry Helene!!

Jelly Shot 1-2-3

Ingredients:

• 1/2 cup boiling water
• 1 package flavored gelatin dessert (3oz/85g size, any flavor)
• 1/2 cup thawed Cool Whip (plus additional for topping if desired)
• 1/2 cup ice cold vodka, bourbon or other liquor (I’ve used both flavored vodka and Red Stag bourbon – both were yum!)
• 3/4 cup ice
• Sprinkles

Instructions:

Pour boiling water into blender. Add gelatin dessert mix. Cover and blend at low speed until completely dissolved, about 30 seconds.

Combine cold liquor and ice cubes to make 1 1/4 cups, and add to blender with the Cool Whip. Stir until ice is partially melted. Blend at high speed for 30 seconds.

Pour into shot glasses. Chill until set (several hours). Dessert layers as it chills.

Immediately before serving add additional Cool Whip and sprinkles, if desired.

Yield: Recipe makes about 25 oz liquid, approximately 12 servings. 

Which Final Four Jelly Shot 1-2-3 will be Numero Uno? (Helene's money is on Louisville ...)

More »

Super Bowl Jello Shots

This recipe was originally posted this back ... yikes, 2011! We've updated the photo for the 2015 Super Bowl - Seahawks v. Patriots, but everything else has stayed the same. Go Teams!

Packers and Steelers Jello Shots face off on the serving platter . . . which jello shot will reign supreme??

Happy Super Bowl everyone!  I thought you all might enjoy a little jello shot as you cheer your team on!  (Try as I might, I can't call this recipe a jelly shot - its nothing short of an old school classic jello shot - perfect for the Super Bowl!)  The technique used is called 'stained glass' gelatin, and its been around forever.  Not sure if anyone has liquored it up before, but thought it was worth a try!

Regarding setting time, while its ideal if these can set overnight, however, I made this particular batch this morning, finished by 9 a.m., and cut the jello shots for photographs at 12:30 p.m. - and they were fully set and fine.  The most important part is to make sure that the creamy gelatin is room temperature - not warm at all - or your little colored cubes will get melty and murky.

Some of you have noticed that new posts on JSTK haven't been as frequent - thanks for your messages.  I am indeed alive and over the flu, but have been working through with some unfortunate and time consuming events.  (Not health related, thank goodness . . . and hopefully will be resolved soon.)  I really do have the best followers ever - and want to thank you from the bottom of my jelly-shotting heart for visiting JSTK and all your wonderful comments . . . you are an absolute ray of sunshine to me and I wish I could reach out and give you all a big hug and kiss (or a firm and earnest handshake if you have personal boundary issues . . . )  In the meantime, Intern Doug has graciously agreed to expand his extensive internship duties to an occasional post on JSTK - very exciting!  Go Intern Doug!

 And Gooooooo Team(s)!!  Cheers and XOXOX,

Michelle

“Team Colors” Jello Shots

Step One – Team Colors Gelatin

• 2 cups water
• 2 envelopes Knox gelatin
• 2 3 oz. boxes flavored gelatin dessert in team colors (For the Packers, I used Pineapple and Lime flavors - for the Steelers black, I added two drops of McCormick black food coloring before chilling.  Sugar free or regular gelatin is fine - I am partial to the sugar free gelatin – it dissolves so easily!)
• 2 cups ice cold vodka or rum (separated, and note that flavored liquor is nice but not required)

Pour water into a small saucepan and sprinkle with gelatin.  Allow to soak for a minute of two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). 

Pour the flavored gelatin powder into two separate bowls.  Divide the hot gelatin mixture and add one part to each bowl. Stir until dissolved.  Let cool for a few minutes, then stir in the liquor. Pour into four separate containers to chill - I used four standard 1 lb loaf pans (about 8” x 4”) in order to have relatively symmetrical gelatin blocks.  Chill until fully set, several hours or overnight. 

Step Two – Creamy gelatin

• 2 cups water
• 2 1/2 envelopes Knox gelatin (1/2 envelope is about 1 tsp gelatin powder)
• 1/2 of a 14 oz. can sweetened condensed milk

Pour water into a medium saucepan and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Stir in the can of condensed milk. Set mixture aside to cool to room temperature. 

Remove the colored gelatin from the refrigerator and cut into small blocks.  Carefully mix the blocks as desired and place in a 9 x 13 glass or non-reactive metal pan (or use two standard 1 lb loaf pans – that’s what I used to make the colors for both Superbowl teams).  Return blocks to refrigerator until milk mixture is cool.

 Once the milk mixture is cooled, divide equally and pour it over the gelatin blocks.  Skim off any small bubbles that form. Chill until fully set, several hours or overnight.

To serve, cut into squares and plate.  

More »