Allison's Recipe Book

 

Ingredients:

Ghoulishly Glowing Cupcakes
1 black light
24 prepared and cooled cupcakes

White Glow In The Dark Frosting
7 cups confectioners’ sugar
1 cup vegetable shortening
1 teaspoon clear vanilla extract
5 tablespoons tonic water {diet tonic water works too}
mini chocolate chips morsels

Extras Needed for Green Glowing Frosting
Neon Food Color
0.3 ounce package of either Lime or Orange Gelatin
1 cup boiling water
1 cup chilled tonic water

Directions:

Prepare desired cupcakes and allow to cool. Begin frosting by adding confectioners’ sugar, shortening, vanilla, and 3 tablespoons tonic water into a large bowl. Beat on low speed until no loss sugar is visible. Add remaining two tablespoons as needed to bring frosting to piping consistency. Mix at high speed for about a minute to allow frosting to become light and fluffy. Place half of white frosting into a separate bowl and set aside. Add neon food coloring to frosting until it reaches desired color {orange for orange gelatin, green for lime gelatin}. Pipe colored frosting onto cooled cupcakes and place in the freezer for at least an hour. Meanwhile pipe white frosting on half of the cupcakes using a large round frosting tip. Add two mini chocolate chip morsels for the ghost’s eyes to finish ghost cupcakes. After letting colored cupcakes freeze, prepare the gelatin by adding gelatin mix to 1 cup boiling water. Stir for about 2 minutes then add 1 cup chilled tonic water. Transfer to a container that will let you easily dip frosting into and place into an ice bath to cool. Keep gelatin in ice bath stirring occasionally until gelatin is cool but not yet set {about 5 to 10 minutes}. When gelatin is cool to the touch take cupcakes out of the freezer a couple at a time. Dip into gelatin upside down, submerging the frosting but not the cake {it is ok for the gelatin to drip onto cupcake, just don’t submerge it completely}. Rotate cupcakes dipping and then returning to the freezer for about a minutes to set gelatin, then re-dip. Dip 4 to 6 times for best results. Refrigerate until a couple minutes before serving to keep gelatin set. Then place cupcakes under a black light and watch then glow. {Make enough frosting for about 24 cupcakes}

Ingredients:

4 Ice Cubes

1 Package Blue Raspberry Lemonade Kool-Aid

UV Blue Vodka

Directions:

Blend all ingredients together

Ingredients for Blue Hawaii Jello Shots

Ingredients for the Blue Layer

1/4 cup pineapple juice, strained to remove solids
1/4 cup vodka
1 envelope Knox gelatin
1/4 cup blue curacao liqueur
1/4 cup coconut rum

Ingredients for the Yellow Layer

3/4 cup pineapple juice, strained to remove solids
1/4 cup Rose’s lime juice
1 envelope Knox gelatin

Instructions for making Blue Hawaii Jello Shots

For the blue layer, combine the pineapple juice and vodka in a small saucepan, sprinkle with the gelatin, and allow to sit for 2 minutes.  Turn the heat on low, stirring constantly until the gelatin is fully dissolved, about 5 minutes.  Remove from the heat and stir in the curacao and rum.  Transfer mixture to prepared loaf pan, or fill prepared silicone molds 1/2 way full.  (Prepare by spraying lightly with non-stick cooking spray and wiping away excess).  Refrigerate until set, about 30 minutes for silicone molds, or 45 minutes for loaf pan.

For the yellow layer, combine the pineapple juice and lime juice in a small saucepan, sprinkle with the gelatin, and allow to sit for 2 minutes.  Turn the heat on low, stirring constantly until gelatin dissolves completely.  Remove from the heat and allow to cool slightly.  Carefully ladle the yellow gelatin mixture on top of the set blue layer.  Refrigerate until fully set.

To serve, cut into desired shapes or unmold shots.  Makes 18-24 jelly shots.