The liquor store is a hard place for me to exercise self control.
Not because I’m some crazy lush, fighting the urge to swig straight from the brown paper bag, but because there are SO MANY CUTE BOTTLES. Seriously. I’m a sucker for cute packaging.
A couple of weeks ago I stopped by the liquor store to grab a bottle of wine. What I ended up leaving with was 2 packs of mini wine bottles (I don’t know, they’re just more fun) and a bottle of UV Cake Vodka. I mean…it was right by the cash register and had a cute birthday cake on the label. What was I supposed to do, NOT buy it??? Sure, like that makes sense.
The other day I decided that I needed to find a fun recipe for the Cake Vodka. Surely it’s worthy of something awesomer than being splashed in my Diet Coke, right? I came across this fun recipe from the Jelly Shot Test Kitchen for Cupcake Jelly Shots, and I knew it would be perfect for Cocktail Friday.
I adapted the recipe just a teensy bit, and really liked them a lot. I know Jell-O shots aren’t for everyone, but what I love is that they can be prepared ahead of time and stored in the fridge, which is a huge time saver if you’re throwing a party and need to use that last hour before it starts to hide dirty laundry under the bed.
**adapted from Jelly Shot Test Kitchen
You’ll need:
Mini muffin pan
2/3 cup cranberry cocktail juice
2/3 cup canned pineapple juice (not fresh)
3 envelopes plain gelatin
2 TBS heavy cream
1 tsp vanilla extract
2/3 cup UV Cake Vodka
Whipped cream or canned white frosting and sprinkles, for garnish
Spray muffin tins with nonstick cooking spray (PLAIN, not butter flavor). Wipe each tin with a paper towel, so there is just a fine residue left from the spray.
Pour cranberry and pineapple juice in a small saucepan. Sprinkle gelatin over it and let soak for about 3 minutes, until gelatin is absorbed. Add cream and cook on low for about 5 minutes, until gelatin is dissolved (you know it’s dissolved when it coats the spoon and no longer looks grainy).
Remove from heat and add vanilla and vodka. Pour into molds (should fill about 24).
Refrigerate several hours, or overnight. Remove from pan with a spoon and top with whipped cream or frosting and sprinkles.
I liked these a lot. So cute and yummy, like little Jell-Oish alcoholey cupcakes.
Enjoy your weekend!
Yum! I love when dessert and cocktails merge
This sounds magical!
Hey Love the new site! Could you please put a Pinterest button on it so we could link it to our account easier especially if we are using Firefox.
Thanks! Would love to be able to share you guys with the World!
Shan
Just wanted to let you know, that if you want to use the “pin it” button from pinterest in FF, right-click in the grey area right above the address bar and choose “customize…” from the options. This will, or SHOULD allow you to create some “space” on your bar where you can drop the pinterest button. I use FF and I ALWAYS have trouble with getting these to stick. But with a little fiddling, I can typically get them up there. I actually have a pinterest and wishpot button up in my toolbar, working. So much easier to pin great stuff!
Hope this helps!
PS: ummm, yumm! Can’t wait to give these a try
I pinned it but it would be sooo much easier if you guys put up a link. Y’all are tooo fab to not share!
Hugs
Shan
Holy cake this is great! You’re going to turn me into a drinker, LOL! PS…they put things by the register just for just that reason
These are too cute. I’m a sucker for packaging as well. I think it’s a girl thing. I really want those mini bottles Bridget used to make her homemade vanilla extract. I have no self control with packaging.
I JUST bought a bottle of this and was wondering what fun thing I could do with it. Thanks for the recipe!