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A Slice of Heaven : Cupcake In A Jar Part II

12.16.2011

If you missed the first Cupcake In A Jar post featuring A Slice of Heaven, check it out here.

Today we’re moving onto Cinnamon, Sugar and everything nice starting off with Pumpkin Pie Cupcake In A Jar.

To start off making our Cupcakes In A Jar, you’ll need to make the Pumpkin cupcakes (scroll down for recipe). While the cupcakes are cooking, crush 20 graham crackers to make 1 1/2 cups of crumbs. Add 1/4 cup of sugar followed by 1/3 cup of unsalted butter, melted and stir well.

Set graham cracker crumbs aside. Now, let’s get started on the buttercream icing. Prepare your buttercream icing as done here. In a separate bowl, mix 1/2 cup of sugar and 1 tablespoon of cinnamon (Nicole recommends purchasing King Arthur’s Flour Cinnamon Sugar Mix for optimum taste). Pour sugar and cinnamon mix in buttercream and stir.

Now it’s time to assemble! Choose your favorite jar size, Nicole recommends the small wide mouth jars for easy assembly.

Add graham cracker crumbs to bottom of jar and then cut one of your Pumpkin cupcakes (scroll down for recipe) in half.

Place cupcake half in jar on top of crumbs. Add icing to top of cake in the jar. For a cleaner look, Nicole recommends using a piping bag with your buttercream.

Step and repeat!

End layers with the cinnamon sugar buttercream and close jar.

Not only does the recipe make a pretty layered look but tastes amazingly yummy too!

 

And while we’re on a cinnamon kick, we MUST do a Cinnamon Roll Cupcake In A Jar (so far my favorite).


This recipe is not only sososo delicious but is very easy and quick to make.

After making and cooling your Cinnamon cupcakes (scroll down for recipe), prepare the cinnamon and sugar buttercream as done above in the Pumpkin Pie Cupcake In A Jar.

Cut a cupake in half and place in bottom of jar, add buttercream to top of cupcake (Nicole recommends using a piping bag for a cleaner look). Step and repeat until you reach the top!

End the assembly with icing and close jar. Decorate the jars with your favorite ribbon or fabric. Need an extra personal touch? Download FREE gift tags here!

Check back tomorrow for another Cupcake In A Jar post!

Recipes:

Pumpkin Pie Cupcake In A Jar

Pumpkin Cake
2-1/3 cups all purpose flour
1 tbsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. salt
3/4 cup (1-1/2 sticks) butter , softened
2-1/2 cups sugar
3 eggs
1 can (15 oz.) solid pack pumpkin
1 cup buttermilk
*Preheat oven to 325°F. Prepare cupcake pans. In medium bowl, combine flour, pumpkin spice, cinnamon, ginger, baking powder, baking soda and salt; In large bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with pumpkin and buttermilk, mixing thoroughly after each addition. Bake 20-25 minutes or until toothpick inserted in middle comes out clean. Cool cupcakes completely.

Graham Cracker Crumble
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/4 cup sugar
1/3 cup unsalted butter, melted

Vanilla Buttercream
2 sticks of butter
2 tablespoons of vanilla
1 pound of confectioner’s sugar
*Cream butter on medium speed. Add vanilla slowly on low speed. Add sugar one cup at a time on low speed. Once all
the sugar is in the bowl, bring speed back up to medium for 45 seconds to add air and incorporate it all.
For cinnamon, add 1/2 cup of sugar and 1 tablespoon of cinnamon (or add 1/4 cup King Arthur Flour’s Cinnamon Sugar Mix)

Cinnamon Roll Cupcake In A Jar

Cinnamon Cake
1 1/2 cups butter, softened
2 1/2 cups sugar
5 eggs
1 tsp. vanilla extract
3/4 tsp. almond extract
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 tablespoon of cinnamon
1 cup milk
*Preheat oven to 350°F. In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well
after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder, cinnamon and salt. Add flour mixture
alternately with milk, starting with the flour. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted
comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Vanilla Buttercream
2 sticks of butter
2 tablespoons of vanilla
1 pound of confectioner’s sugar
*Cream butter on medium speed. Add vanilla slowly on low speed. Add sugar one cup at a time on low speed. Once all
the sugar is in the bowl, bring speed back up to medium for 45 seconds to add air and incorporate it all.
For cinnamon, add 1/2 cup of sugar and 1 tablespoon of cinnamon (or add 1/4 cup King Arthur Flour’s Cinnamon Sugar Mix)
Comments

This such a unique idea!!!! Thanks for sharing…….

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