Best 4 Red Velvet Cupcakes In A Jar Recipes
Indulge in the delightful experience of Red Velvet Cupcakes In A Jar, a captivating fusion of classic flavors and an innovative presentation. These individual servings are not only visually stunning but also burst with the rich, velvety flavors of red velvet cake, complemented by a creamy and tangy cream cheese frosting. Perfect for special occasions, bake sales, or simply as a delightful treat, these cupcakes in a jar offer a unique and memorable dessert experience. Explore our collection of recipes, featuring variations such as gluten-free, dairy-free, and even a vegan option, ensuring everyone can savor the magic of these delectable treats. Whether you prefer traditional red velvet or want to experiment with unique flavor combinations, our recipes provide step-by-step instructions and helpful tips to guide you through the baking process, ensuring perfect results every time.
Check out the recipes below so you can choose the best recipe for yourself!
RED VELVET CUPCAKES IN A JAR
Source: My baking addiction Another recipe tested that must be shared :) enjoy
Provided by Marisol Matadamas
Categories Other Desserts
Number Of Ingredients 17
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
I love to make these red velvet jar cakes for friends, family and teachers. Red velvet is my favorite during the holidays, but you can use your favorite cake and frosting flavors. Then dress up the jars with homemade labels and ribbons for gifting. Don't forget to tie a spoon to the jar; everyone likes to dig right in! -Lillie Collier, Mobile, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 530 calories, Fat 28g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
RED VELVET CUPCAKES IN A JAR RECIPE - (4.3/5)
Provided by Mary-6
Number Of Ingredients 19
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
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
Tips:
- Use high-quality cocoa powder for a rich chocolate flavor.
- Do not overmix the batter, as this can result in tough cupcakes.
- Fill the jars only 2/3 full, as the cupcakes will rise during baking.
- Bake the cupcakes in a preheated oven to ensure even cooking.
- Allow the cupcakes to cool completely before frosting them.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Conclusion:
Red velvet cupcakes in a jar are a delicious and unique treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With just a few simple ingredients, you can create a sweet and satisfying dessert that will be enjoyed by people of all ages. So next time you are looking for a fun and festive treat, give these red velvet cupcakes in a jar a try.
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