Best 4 Red Velvet Cupcakes In A Jar Recipes

RED VELVET CUPCAKES IN A JAR

Steps:

• 1. For the Cupcakes 1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
• 2. 2. Sift together cake flour, cocoa powder, and salt.
• 3. 3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
• 4. 4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
• 5. 5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
• 6. 6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.
• 7. 7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
• 8. For the Cream Cheese Frosting 1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
• 9. 2. With the mixer on low, gradually add the confectioners' sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
• 10. To Assemble in Jars 1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.
• 11. 2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

RED VELVET JAR CAKE

Steps:

• Grease a 13x9-in. baking pan., Prepare cake mix batter according to package directions, adding pudding mix before mixing batter, and folding 1 cup chocolate chips into prepared batter. Transfer to prepared pan. Bake and cool as package directs. Cut into 1/4-inch cubes., In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in confectioners' sugar and milk until smooth., In each of 16 half-pint jars, layer 1/2 cup cake cubes, 1 tablespoon icing and 1 tablespoon remaining chocolate chips. Repeat layers. Refrigerate leftovers.

RED VELVET CUPCAKES IN A JAR RECIPE - (4.3/5)

Steps:

• Combine all cupcake ingredients to make batter. Batter is ready to be put in cupcake pan. Spray a standard size cupcake pan with Pam and then fill each hole up 2/3 with the batter. Note: You may or may not use liners when baking, just pull them off before putting them in the jar. Bake for 17 minutes at 350℉ Take them out and put them on a wire rack to cool completely. Once they are cool, slice them in half. You will have a stack of tops and a stack of bottoms. Place 1 bottom in each jar. Put a layer of the frosting on top of the cake inside of the jar (a piping bag is ideal). Take the top of the cupcake and place on top of the layer of frosting. Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat. Beautifully frost the top of the cupcake (again, a piping bag will help with this). Cover with lids and package however you like!

CLASSIC RED VELVET CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.