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Red Velvet Jello Shots
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Red Velvet Jello Shots

By using Bailey's Red Velvet Cupcake as the base and topping it with vanilla frosting, you've got yourself a delicious Red Velvet Cupcake Jello Shot. They taste just like a yummy cupcake!

Prep Time
20 mins
Chill Time
3 hrs
Total Time
20 mins
Servings: 10
Calories: 53 kcal
Course: Drinks
Cuisine: American

Ingredients

  • ½ cup Bailey's Red Velvet Cupcake
  • 1 ½ cups water boiling
  • ¼ Cup sugar
  • 2 Envelopes gelatin unflavored
  • 5 drops red food coloring more drops if you want a deeper red color, gel form
  • 1 bag vanilla frosting prepared frosting in a piping bag with a tip

Instructions

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  1. Boil the water and pour it in a large measuring cup with a spout.
  2. Sprinkle the gelatin over the water, and let the gelatin bloom for 15 minutes until completely dissolved.
  3. Stir well and add the Bailey's Red Velvet Cupcake. Stir to combine until well mixed.
  4. Add the sugar and the food coloring and stir until sugar dissolves.
  5. Place shot glasses on a small tray or cookie sheet, and pour the gelatin mixture into the shot glasses, filling them. Place in the refrigerator for at least 3 hours.
  6. Place the frosting in a bag in the refrigerator to cool.
  7. When ready to serve, remove the Jello shots from the refrigerator, and the frosting.
  8. Pipe a generous amount of frosting on the tops of the Jello Shots serve, and enjoy.

Nutrition Information

Calories 53kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 0.03g (0%) Saturated Fat 0.004g (0%) Polyunsaturated Fat 0.01g (0%) Monounsaturated Fat 0.01g (0%) Sodium 5mg (0%) Potassium 0.4mg (0%) Sugar 7g (14%) Calcium 2mg (0%) Iron 0.02mg (0%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 53

% Daily Value*

Calories 53kcal 3%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 0.03g 0%
Saturated Fat 0.004g 0%
Polyunsaturated Fat 0.01g 0%
Monounsaturated Fat 0.01g 0%
Sodium 5mg 0%
Potassium 0.4mg 0%
Sugar 7g 14%
Calcium 2mg 0%
Iron 0.02mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.

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