Red Velvet Cupcakes in a Jar
Try this Red Velvet Cupcakes In A Jar recipe
Try this Red Velvet Cupcakes In A Jar recipe
- cake
- icing
- 1 tsp. baking soda
- 1 c. buttermilk room temperature
- 2 c. sugar
- 1 vanilla bean seeds scraped
- 1/2 tsp. kosher salt
- 3 c. cake flour
- 2 t. cocoa powder unsweetened
- 1 stick butter unsalted room temperature
- 1 c. canola or vegetable oil (i used canola)
- 4 eggs, room temperature separated
- 1 tsp. white vinegar
- 1 and 1/2 bottles of red food coloring (about 1.5 ou
- 2 (8 oz.) cream cheese bars very cold
- 1 and 1/2 sticks butter unsalted, room temperature
- 3 c. powdered sugar sifted
- 1 c. chopped pecans toasted and cooled
- 18 (8oz.) mason jars
- Carbohydrate 17.6423388888889 g
- Cholesterol 10.2722222222222 mg
- Fat 2.88886805555556 g
- Fiber 0.248888888888889 g
- Protein 0.891602777777778 g
- Saturated Fat 1.04080069444444 g
- Serving Size 1 1 Serving (27g)
- Sodium 99.9029166666667 mg
- Sugar 17.39345 g
- Trans Fat 0.158722222222222 g
- Calories 100 calories
Step-by-step
- Preheat your oven to 350 degrees and place 3 (12 well) cupcake pans with liners.
- To ensure texture, sift cake flour into a large bowl along with baking soda, cocoa powder, and kosher salt. Set aside.
- Place butter in the bowl of an electric mixer fitted with a paddle attachment on high for about a minute.
- Add sugar and continue to beat them together until creamed for about 3-5 minutes.
- Add the oil and mix on high for 2 minutes. It will look like bright, white sour cream.
- Add the egg yolks only one at a time just until the yellow disappears and then the vanilla seeds until combined.
- Add in the vinegar and red food coloring until combined.
- Add the dry ingredients to the wet in intervals beginning and ending with the dry.
- In another bowl, beat whites with a hand mixer for 3 minutes until you have created soft peaks.
- Fold (don't stir) the whites into the batter gently until the whites disappear.
- Pour batter into cupcake wells until ¾ full.
- Bake for 15-20 minutes or until a clean toothpick comes out clean. Check at 15. My convection oven took about 16 minutes.
- Cool pans on a wire rack for 5 minutes and them remove the cakes and completely cool on the rack.
- To make the icing: Combine all ingredients in a food processor and pulse just until smooth and creamy. Place the icing in a piping bag.
- To make the jars: If desired, slice a thin sliver off of the bottom of 18 of the cupcakes to create the hearts with a cookie cutter.
- Slice all of the cupcakes in half and place a halved cake in the bottom of 18 mason jars.
- Pipe about 1 T. of icing on top of the cakes and then top with ½ tsp. of pecans.
- Repeat 3 more times ending with icing.
- Decorate with the heart cut outs.
- Say Grace and enjoy!
Red Velvet Cupcakes in a Jar: A Sweet Treat for Any Occasion
As a busy working mom, I'm always on the lookout for delicious yet manageable recipes. These Red Velvet Cupcakes in a Jar are a perfect example of a treat that's both impressive and surprisingly easy to make. The individual portions are ideal for lunchboxes, parties, or just a little afternoon pick-me-up. The beautiful red color and creamy frosting make them a stunning dessert, no matter the occasion.
The best part? The recipe is incredibly adaptable. Feel free to experiment with different frosting flavors – cream cheese is classic, but you could also try chocolate, vanilla bean, or even a salted caramel. The addition of pecans adds a delightful crunch, but you can substitute walnuts, almonds, or even leave them out altogether. The beauty of this recipe is its flexibility – it allows you to tailor it to your preferences and the ingredients you have on hand.
What really makes these cupcakes special is their presentation. The mason jars not only give them a charming, rustic feel, but also make them incredibly convenient for transport and storage. They look elegant enough for a dinner party, yet are simple enough for a weeknight treat. The individual servings prevent messy sharing and ensure each person gets a perfect bite.
I love the idea of making a batch of these on a weekend and storing them in the refrigerator for a quick and easy dessert throughout the week. They're a perfect treat to bring to a potluck or book club meeting. The jars make them easily transportable and less prone to crumbling than traditional cupcakes. The combination of moist red velvet cake and tangy cream cheese frosting is simply irresistible. The addition of toasted pecans offers a wonderful textural contrast.
Beyond the ease and deliciousness, these cupcakes hold a special place in my heart because they remind me of simpler times. They evoke memories of baking with my grandmother, of the sweet scent of vanilla and cocoa filling our kitchen, and of the joy of sharing homemade treats with loved ones. These aren't just cupcakes; they're a connection to tradition, a taste of comfort, and a celebration of simple pleasures.
Whether you're a seasoned baker or a complete novice, I encourage you to give these Red Velvet Cupcakes in a Jar a try. They're guaranteed to impress your friends, family, and most importantly, yourself. And remember, baking is a journey, not a race. Enjoy the process, savor the flavors, and share the love!
Tips and Variations:
For a richer flavor: Use high-quality cocoa powder and vanilla extract. Consider adding a touch of espresso powder to deepen the chocolate notes.
To make it dairy-free: Substitute the butter and cream cheese with dairy-free alternatives. There are many excellent vegan butter and cream cheese options available now.
For a gluten-free version: Use a gluten-free cake flour blend. Make sure to follow the instructions on the gluten-free flour package. You may need to adjust the baking time.
Get creative with the decorations: Drizzle melted chocolate over the top, add sprinkles, or use different types of nuts. You could even add a fresh berry to each jar for a touch of elegance.
No matter how you choose to make them, these Red Velvet Cupcakes in a Jar are sure to be a hit. Enjoy the baking process and the delicious results! Happy baking!
