What is Jello Frosting?
Jello frosting is just jello! I used cookie cutters to make various-sized circles of jello and placed them on the cupcake.
The Problem with Jello Frosting
There is only one small problem with jello frosting: cupcakes are best at room temperature and jello is best really cold. I ended up eating the cupcakes slightly colder than normal and the jello slightly warmer than normal – at the point where it almost got a little runny, but not quite.
Why Jello Frosting?
I had the chance to interview Janice and Liz, The Meal Makeover Moms. They take unhealthy recipes and try to remake them as something healthy that kids will still love. One of the recipes in their book, The Moms’ Guide to Meal Makeovers, is for jello. I decided to do a makeover of my own and use their jello as a healthy alternative to frosting.
BTW – On Food Interviews, I am giving away 2 copies of the book!! Enter before Tuesday, August 19th.
The Jello Recipe
Sure, you could use Jell-O from a box. However, I made plum jello using fresh plums and the recipe inspired by The Moms’ Guide to Meal Makeovers:
Jello Frosting: A Cool and Refreshing Way to Top Cupcakes
- 1 1/2 C plum juice I made this juice by peeling fresh, farmers' market plums, cutting them up, and blending them. It was not 100% smooth and it was somewhat thick. But, it was super yummy! I'd tell you how many plums I used, but I actually forgot to write it down. Bad, bad.
- 1 packet unflavored gelatin 1 T
- 1/2 C boiling water
- 1/4 C sugar
- 1/8 t salt
Combine the gelatin with 1/4 C cold water in a medium bowl and let soften, 3 minutes.
Add the boiling water, sugar, and salt, and stir until the sugar dissolves.
Add the plum juice to the gelatin mixture and stir.
Pour into a 9 x 13 glass dish and chill.
When cool, cut out shapes with cookie cutters. While I used circles, you could use any fun shape you like!