Pink Champagne and Chocolate Cupcake Jello Shots
These pink champagne and chocolate cupcake jello shots are such a fun way to celebrate anything except a kid's birthday!
Servings: 12 jello cupcakes
- 8 fluid ounces champagne
- 7 fluid ounces lemon S.Pellegrino or any sparkling lemon seltzer water
- 2 tablespoons sugar
- 3 packets unflavored gelatin
- liquid pink food coloring
- 3 ounces milk chocolate melted
- vanilla bean buttercream to taste, optional
In a small saucepan, add champagne and two fluid ounces of the S.Pellegrino.
Empty gelatin packets on top and let sit for two minutes.
Heat the saucepan on medium-low until gelatin and sugar are dissolved, gently stirring periodically. The mixture should not boil.
Remove from the heat and mix in remaining five ounces of S.Pellegrino and food coloring.
Blend the mixture in a blender until it is totally pink.
Add jello to greased silicone cupcake liners and refrigerate for two hours or until set.
Remove from silicone liners and dip tops of "cupcakes" in melted chocolate.
Optionally, pipe buttercream frosting on top.
Keep refrigerated until ready to serve.
Calories: 54kcal | Carbohydrates: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 37mg | Sugar: 5g | Calcium: 4mg | Iron: 0.3mg