We’re wrapping up this special feature of Cupcakes In A Jar + Nicole from A Slice of Heaven + fun and creative ideas you can use for gifts or at weddings! Incase you missed the first two posts, you can find them here and here.
Today is holiday themed with Ruby Red Velvet and Peppermint Cupcake In A Jar, starting with one of my favorites, Ruby Red Velvet Cupcake In A Jar:
This recipe is super easy, but full of yummy flavor, a perfect recipe if you’re short on time. Start off with slicing a Ruby Red Velvet cupcake in half (scroll down for recipe) and place in the bottom of a jar.
Smooth Cream Cheese Icing on top of cupcake (scroll down for recipe).
Place other half of cupcake on top of icing and there you go – easy peasy!
Next up, Peppermint Cupcake In A Jar. You’ll need some of these (found in the baking section of most grocers):
And you’ll need these (scroll down for recipe). Cut cupcakes in half and place a piece in the bottom of a jar. You may find breaking the cupcake up into pieces is easier for filling the jar:
Next, scoop half of your Vanilla Buttercream (find the recipe here) in a small bowl and add red food coloring, stir until well mixed. *Nicole recommends using red gel for best coloring.
Spoon your red buttercream onto one side of a piping bag and spoon the uncolored buttercream onto the other side of a piping bag:
Add buttercream to top of cupcake in jar and then sprinkle mint pieces on top of icing:
Step and repeat, ending with the icing and mint pieces:
Oh my, oh my, does that look yummy and festive! Top with your favorite ribbon or add a spoon for convenient gift giving. Need to add a tag? Download FREE tags here!
A special thank you to Nicole from A Slice of Heaven for the amazing recipes and great tips to make gift giving and wedding planning easy! For more information of Nicole’s products and services, visit her website.
Happy cooking and cupcaking in jar to you!
Ruby Red Velvet Cupcake In A Jar:
Red Velvet Cupcakes
2 1/2 cups all-purpose flour
2 tbsp. cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
1 1/2 tsp. red food coloring
1 tsp. vanilla extract
1 cup buttermilk
2 tbsp. water
1 1/2 tsp. white vinegar
1 tsp. baking soda
*Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, cocoa, baking
powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs,
icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when
necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl,
combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups. Bake 20-22 minutes
or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes
from pan; cool completely.
Cream Cheese Filling/Icing
1 pkg (8 ounces) cream cheese softened
1/2 cup confectioners’ sugar
1/4 cup milk
Mix softened cream cheese and milk together. Add sugar slowly until well mixed.
Peppermint Cupcake In A Jar:
White Chocolate Cake
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/3 cups milk
4 ounces (2/3 package) white chocolate , chopped
1 tsp. vanilla extract
3/4 cup (1 1/2 sticks) butter , softened
1 1/2 cups sugar
Red and White Mint pieces, if desired
* Preheat oven to 350°F. Prepare cupcake pans. In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Mix in mint pieces. Pour into prepared pan. Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool completely.