Cupcake in a Jar...

How cute are these cupcake jars???

I've always been a sucker for presentation and I'm loving this idea.

Plus, with so many people following the whole "cupcakes instead of a wedding cake" fad (guilty as charged), showcasing these little desserts in glass jars is an original twist on a tired trend.

Having a bunch of these stacked on a sweet table with pretty labels would look  F-A-B-U-L-O-U-S.

Here's the recipe from My Cakies Blog


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

Cream Cheese Frosting

- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 2 tsps vanilla extract
- 4 cups sifted powdered sugar


Directions


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Assembly:

Take the cooled down cupcakes and cut them in half. Place one bottom half in the jar, pipe in desired frosting quantity, place top cupcake half over frosting and flatten. Beautifully frost the top of the cupcake, cover with lid and decorate as you wish...


Recipe and Photograph courtesy of  My Cakies Blog