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Name: Glow-in-the-dark Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24
Cuisine: not set
Ingredients: 1 Recipe of Your Favorite Cupcakes baked and cooled; Frosting:; 1 cup Real Butter; 4 - 6 cups Powdered Sugar; 5 Tbsp Tonic Water; 1-2 Tbsp Vanilla; Glow-in-the-dark Icing Dip:; 1 Small Box Lime Jello; 1 cup Boiling Water; 1 cup Tonic Water

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INGREDIENTS

1 Recipe of Your Favorite Cupcakes ; baked and cooled
Frosting:
1 cup Real Butter
4 - 6 cups Powdered Sugar
5 Tbsp Tonic Water
1-2 Tbsp Vanilla
Glow-in-the-dark Icing Dip:
1 Small Box Lime Jello
1 cup Boiling Water
1 cup Tonic Water

INSTRUCTIONS

Prepare your favorite cupcake recipe (I use red velvet for Halloween.)

Frosting:

Beat butter until smooth, gradually add powdered sugar alternately with the 5 Tbsp. tonic water. Stir in vanilla. (Frosting should be stiff for these cupcakes.) Frost the Cupcakes, using lots of icing and swirling to make high peaks. Place the frosted cupcakes in freezer until ready to dip.

Glow-in-the-Dark Icing Dip:

Mix jello and boiling water, stir 2 minutes until dissolved. Add the 1 cup of tonic water and stir. Place the bowl of jello in a large bowl of ice water and stir until jello is cool to the touch. Continue to stir. You want the jello to cool down, but not begin to set up. When the jello is cool to the touch, remove it from the ice water.

Remove a couple cupcakes at a time from the freezer and dip in jello mixture.

Place the dipped cupcakes back in freezer; repeat this dipping and freezing process 4-6 times.

To serve, display your Cupcakes under a black light for an extra glow.

Helpful Tips:

Be sure to stir the jello each time and watch it so it doesn’t start setting up. If it does get thick, dipping the cupcake 4 times will work as well, but 6 is better.

NOTES

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Glow-in-the-dark Cupcakes

1 Recipe of Your Favorite Cupcakes baked and cooled
 Frosting:
1 cup Real Butter
4 - 6 cups Powdered Sugar
5 Tbsp Tonic Water
1-2 Tbsp Vanilla
 Glow-in-the-dark Icing Dip:
1 Small Box Lime Jello
1 cup Boiling Water
1 cup Tonic Water

Prepare your favorite cupcake recipe (I use red velvet for Halloween.) 
Frosting:
Beat butter until smooth, gradually add powdered sugar alternately with the 5 Tbsp. tonic water. Stir in vanilla. (Frosting should be stiff for these cupcakes.) Frost the Cupcakes, using lots of icing and swirling to make high peaks. Place the frosted cupcakes in freezer until ready to dip.
Glow-in-the-Dark Icing Dip:
Mix jello and boiling water, stir 2 minutes until dissolved. Add the 1 cup of tonic water and stir. Place the bowl of jello in a large bowl of ice water and stir until jello is cool to the touch. Continue to stir. You want the jello to cool down, but not begin to set up. When the jello is cool to the touch, remove it from the ice water. 
Remove a couple cupcakes at a time from the freezer and dip in jello mixture.
Place the dipped cupcakes back in freezer; repeat this dipping and freezing process 4-6 times. 
To serve, display your Cupcakes under a black light for an extra glow.

Helpful Tips:
Be sure to stir the jello each time and watch it so it doesn’t start setting up. If it does get thick, dipping the cupcake 4 times will work as well, but 6 is better.

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Nutrition

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Serving Size: 1 Serving (14g)
Recipe Makes: 24 Servings

Calories: 68
Calories from Fat: 68 (100%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.3g
Cholesterol 20.4mg		6 %
Sodium 54.7mg		2 %
Potassium 2.3mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 68

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