Red Velvet Cupcakes…in a Jar!

How ah-mazing are these red velvet cupcakes in mason jars?! Imagine how excited you would be if you were the lucky recipient of one of these this holiday season.

Thanks to my favorite site Pinterest.com I was able to find this idea in time to whip some up before the holidays. Head over to byStephanieLynn.com and find her article called “50 Different Foods You Can Put in a Jar”. There are so many tasty creations to inspire you! These particular Red Velvet Cakes came from mycakies.blogspot.com Here’s the recipe (full instructions with pictures found on her site):

Ingredients:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups sugar
– 1 tsp baking soda
– 1 tsp salt
– *2 1/4 tsp cocoa powder
– *1 1/2 cup canola oil
– 1 cup buttermilk, room temperature
– 2 large eggs, room temperature
– 2 tbsp red food coloring
– 1 tsp white distilled vinegar
– *2 tsp vanilla extract
for the cream cheese frosting:
– 1 pound cream cheese, softened
– 2 sticks butter, softened
– *2 tsps vanilla extract
– 4 cups sifted powdered sugar

For all of you chocolate lovers there’s always this dee-licious Peanut Butter Cups Cake in a Jar.

You can find more on thefamilykitchen.com. Here’s the recipe:

Peanut Butter Cups Cake in a Jar

12 pint-sized canning jars with lids
canola oil spray
8 ounces peanut butter
1 1/2 cups powdered sugar
1 recipe Devil’s food cupcakes or cake mix
8-10 ounces dark chocolate

Preheat oven to 350 degrees F. Spray the inside of the canning jars with the canola oil. Mix together powdered sugar and peanut butter until smooth. Roll into 1.5-2? balls. Scoop 3-4 tablespoons of cake batter into the bottom of each jar using a large scoop. Place a peanut butter ball into the center of each jar and add an additional 2-3 tablespoons of batter. Wipe up any batter that hit the outside of the jar or around the rim.

Bake at 350 degrees on a baking sheet for 15-20 minutes or until tops spring back when touched. Remove from oven. Immediately place 1/2 ounce of chocolate on top of the hot cake. Seal with ring and lid and wait for them to pop. Using a towel, pick up the jar and turn to coat the entire top of the cake with chocolate. Store in the fridge for up to a week.

Makes 12 cupcakes in a jar.

 

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Welcome to my sparkly world as a celebrity event planner, TV contributor & author obsessed with Louboutins, glitter + travel. Forever in search of the perfect donut. If you like something pin it!

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