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.
- 2 sticks butter (softened)
- 1 ½ sugar
- 2 teaspoon vanilla bean paste or regular vanilla
- 2 whole eggs
- 3 egg yolks
- 2 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
- 1 stick unsalted butter , softened
- 1 ½ – 2 cups powdered sugar , sifted
- 2 tablespoon cocoa powder
- 1 pinch of salt
- 1 tablespoon vanilla
- 2 tablespoons strongly brewed coffee
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Preheat oven to 350 degrees.
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Make sure all your ingredients are room temperature.
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In a separate bowl, combine flour, salt, baking powder and soda and mix.
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In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
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Add eggs, one at a time, scraping the bowl after each addition.
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Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
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Repeat this 3 times, until you have incorporated all the flour and buttermilk.
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Work quickly when you are incorporating the flour and milk.
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You do not want to wait until each addition is fully mixed.
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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.
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Spoon into greased cupcake pan, and bake for 18-20 minutes.
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Cool completely before removing.
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Beat butter and extract for 2 minutes.
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Add powdered sugar, cocoa powder and coffee.
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Beat with whisk attachment for 3 minutes on high.
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To assemble, cut one cupcake in half and stick it gently into the bottom of the jar.
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Add about 1 tablespoon of filling and place the other half on top.
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The filling will spread itself out.
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Pipe frosting onto the top, adorn with sprinkles, grab a spoon, and enjoy!
cooking with audrey
easy like!!! looks stellar!!!!!
Margaret
Those look fun to make! Did you use 4 oz. jars?
The Seaside Baker
For these cupcakes I actually used the 8oz wide mouth jars and the large cupcake tin to bake them in. However, you can use the 4 oz jars and regular cupcake tins to bake.
baking bohemian
These look amazing and very delicious!
Rosie @ Blueberry Kitchen
I love this idea! Your cupcakes look so delicious too!
bakearama
Oh they are so cute! I have some little glass ramekins I've not come up with a use for yet - this could be it!!
MonkeyBreadandSweetPea
I'm so behind in my blog reading! Thank god I didn't miss this one. You are one sick puppy for creating and posting these photos. I'm basically licking the screen! I can't wait to make this!!! Thanks!
Zane
I’m not that much of a online reader to be honest but your sites
really nice, keep it up! I'll go ahead and bookmark your website to come back down the road. Many thanks