DIY Favor: Cupcake in a Jar
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cup sugar
- 1 tea spoon baking soda
- 1 tea spoon salt
- 2 1/4 tea spoon cocoa powder
- 1 1/2 cup canola oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 spoon red food coloring
- 1 tea spoon white distilled vinegar
- 2 tea spoons vanilla extract
- For the cream cheese frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 2 tea spoons vanilla extract
- 4 cups sifted powdered sugar
Supplies
- 4 oz. Clear Mini Mason Tiny Temptations Plastic Disposable Jar
- Natural Birch Spoons
- Stickers (have to cut down a bit to make it fit the top)
- Bakers twine
- Pastry bag and decorative tips
Directions
1. Batter is ready to be put in cupcake pan
2. I spray the pan with pam and then fill each hole up 2/3 with the batter. Note: I do not use liners, but you could if you want, just pull them off before putting them in the jar.
3. Usually they are done after about 17 minutes in my oven at temperature of 350℉, and I take them out and put them on a wire rack to cool completely.
4. Once they are cool, I slice them in half. You will have a stack of tops and a stack of bottoms.
5. Place 1 bottom in each jar.
6. Put a layer of the frosting.
7. Take the top of the cupcake and place on top of the layer of frosting.
8. Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat.
9. Beautifully frost the top of the cupcake.
10. Cover with lids and package however you like! It will be heartbreaking to eat, as it is so pretty, but it is so yummy!
