I love cupcakes in a jar. They stay fresh and moist for days. Frankly, I think they are more fun to eat than a regular cupcake!
I made these this week for my friend who was coming over for coffee. I knew that if I made regular cupcakes, and left them out, the monsters aka my children and husband would have gobbled them up as soon as I turned my back to them. The solution, make the cupcakes but stick a few in a jar and hide them in the back of the fridge.
When I removed them and brought them to room temperature a few days later, they were just as moist as the day I baked them! The coffee flavor was a tad bit stronger, but just as delicious, if not better.
The vanilla bean cupcakes pair perfectly with the coffee chocolate flavored frosting. A perfect afternoon treat with a cup of tea or coffee.
Vanilla Bean Cake
- 2 sticks butter (softened)
- 1 1/2 sugar
- 2 tsp vanilla bean paste or regular vanilla
- 2 whole eggs
- 3 egg yolks
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
In a separate bowl, combine flour, salt, baking powder and soda and mix.
In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy. Add eggs, one at a time, scraping the bowl after each addition. Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
My tips for the best batter:
Work quickly when you are incorporating the flour and milk. You do not want to wait until each addition is fully mixed. I usually add the flour, give it literally 2 seconds, then add the milk, and repeat after 2 seconds. For the last addition of the flour and milk, I usually mix by hand, in order to avoid over beating.
Spoon into greased cupcake pan, and bake for 18-20 minutes. Cool completely before removing.
- 1 stick unsalted butter, softened
- 1 1/2 – 2 cups powdered sugar, sifted
- 2 tbsp cocoa powder
- 1 pinch of salt
- 1 tablespoon vanilla
- 2 tablespoons strongly brewed coffee
Beat butter and extract for 2 minutes. Add powdered sugar, cocoa powder and coffee. Beat with whisk attachment for 3 minutes on high.
To assemble, cut one cupcake in half and stick it gently into the bottom of the jar. add about 1 tbsp of filling and place the other half ontop. The filling will spread itself out. Pipe frosting onto the top, adorn with sprinkles, grab a spoon, and enjoy!