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How To Make Fireball Poke Cake. Step 1. Set the oven to 350 degrees and use non-stick baking spray to grease a round baking dish. In a large mixing bowl, add the cake mix and ground cinnamon and whisk to combine. Put the oil, eggs, water, and whiskey into the bowl and combine using an electric mixer.
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Add the Fireball cinnamon whisky and beat until it is fully incorporated and your cream cheese frosting is thick yet still a pipeable consistency. Transfer the cream cheese frosting to a large piping bag fitted with a round piping tip (Wilton 2A) and pipe a decorative spiral that covers the surface of each cookie.
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1/2 cup Fireball Whisky (or similar cinnamon whiskey) For the Fireball Frosting. 2 cups powdered sugar; 1/2 cups cream cheese, softened; 1 teaspoon lemon extract;. Normally I store baked goods at room temperature. However, since the frosting for our Fireball cake is made with cream cheese, it will need to be refrigerated. Store leftovers in.
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Make The Fireball Frosting: Beat together the cream cheese and butter for 1-2 minutes until smooth and fluffy. Add the powdered sugar, one cup at a time, and then add the heavy cream and Fireball whiskey. Beat for 1-2 minutes. Pro Tip: If your frosting is too thin, you may need to add a little more powdered sugar, ¼ cup at a time.
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Form The Frosting: Beat the cream cheese and butter together until light and fluffy and no lumps remain. Add the powdered sugar, 1 cup at a time, followed by the Fireball cinnamon whisky, and beat until thickened. (Image 5) Serve: Add the frosting to a piping bag and pipe spirals on top of each cookie (Image 6).
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This is nectar of the gods. Fireball Apple Crisp: Soft baked apples, loaded with cinnamon, and then spiked with cinnamon whiskey, and covered in a brown sugar, butter, and oatmeal streusel. What dreams are made of! Fireball Whiskey Apple Parfaits: These parfaits look fantastic! They are so ooey-gooey and decadent!
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To Make the Fireball Cupcakes. Preheat oven to 400 degrees. Line a cupcake pan with cupcake liners and set aside. In a large bowl, mix vanilla cake mix with room temperature butter. Use a fork to cut the butter into the mix. It will be course and crumbly not fully mixed in.
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Instructions. To a short cocktail glass, add the Fireball and bourbon (or whisky). Add the bitters. Then stir. Add a large ice cube to the cocktail glass. Use a vegetable peeler and remove a piece of peel from an orange. Fold it in half, lengthwise, and squeeze it over the top of the drink.
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Preheat the oven to 350°F. Line two standard muffin tins with 24 cupcake liners. Set aside. In a large mixing bowl, using a handheld mixer on medium speed, beat together the Fireball whisky, vegetable oil, whole milk, large eggs, and ground cinnamon for 30 seconds or just until fully combined.
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Prepare frosting: Beat butter for 2 minutes, then add remaining ingredients. Mix until light and fluffy. Assembly: Core cooled cupcakes and spoon apple mixture into the center. Frosting the cupcakes and top with more sautéed apples if desired. Related recipes. Fireball cinnamon whiskey can be used in many recipes.
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To make the fireball frosting, combine 1 cup of softened unsalted butter, 2 cups of powdered sugar, 1 teaspoon of pure vanilla extract, a pinch of salt, and the remaining 1/4 cup of fireball whiskey in a separate bowl with a hand mixer. Beat the frosting until smooth texture. Drop some yellow and red food coloring into the frosting mixture and mix.
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1/2 teaspoon salt. Instructions. Cake. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside. Combine the cake mix, eggs, sour cream, vegetable oil, Fireball, cinnamon, and salt in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
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Set aside. In a large mixing bowl, add the room-temperature cream cheese and ground cinnamon. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until light and fluffy. Add the vanilla cake mix and one ounce of Fireball whisky to the bowl of beaten cream cheese. Beat for an additional 1-2 minutes.
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Preheat oven to 350°F (175°C) and place cupcake liners in baking pans. Add the flour, sugar, cinnamon, baking powder and salt to a large mixer bowl and gently mix. Add the buttermilk, and gently stir until just combined. Next, add in the fireball, egg, vanilla, and vegetable oil, and mix until the batter comes together and is smooth.
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Step 2 Make Fireball frosting: In a large bowl, combine butter, salt, half the powdered sugar, and 1/4 cup whisky. Using a hand mixer, beat until smooth. Using a hand mixer, beat until smooth.
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Boozy Frosting. 2 Tbsp Fireball Whisky; 1/2 cup Butter softened; 1/2 tsp Vanilla Extract; 2 1/4 cups Powdered Sugar; Instructions. For the Fireball Cupcakes: *** Follow the directions on the cake mix box, except substitute Fireball Whisky for water.*** Use 1 cup of Fireball Whisky instead of the 1 cup of water that the box calls for.
