Reduce speed to low and add the Fireball whisky, powdered sugar, and salt. Increase speed to medium-high and beat until frosting is creamy and smooth, about 3-4 minutes. Store frosting on the countertop (for a few hours max) until ready to decorate.
Putting it all Together
When jello is set, remove from mold / muffin tin and place on a serving dish. If using a muffin tin, you can use a butter knife to help loosen the jello around the edges.
Scoop butter cream frosting into a pastry bag (or use a Ziploc bag with a corner cut out) and decorate the jello shots as you see fit. Use sprinkles or red hot candies as desired.
Store jello shots in the refrigerator until ready to serve.
If you'd like a sweeter jello shot, add 1/4 or 1/2 cups granulated sugar to the saucepan after the gelatin has soaked with the ginger ale. Heat on low and whisk until the sugar and gelatin are completely dissolved, then follow the steps like normal.
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