Cupcakes In A Jar- The Only Way To Eat Um
Author: Jackie
Ingredients
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)
Chocolate Almond Truffle Filling
  • 1 package oreo cookies
  • 8 oz cream cheese , softened
  • 2-3 tsp almond flavoring , depending on taste
Vanilla Buttercream
  • 1 stick unsalted butter , softened
  • 1 1/2 – 2 cups powdered sugar , sifted
  • 1 pinch of salt
  • 1 tablespoon vanilla
  • 2 tablespoons milk or heavy cream
Instructions
Vanilla Bean Cake
  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. In a separate bowl, combine flour, salt, baking powder and soda and mix.
  3. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
  4. 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.
  5. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
My tips for the best batter:
  1. 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.
  2. Spoon into greased cupcake pan, and bake for 18-20 minutes. Cool completely before removing.
Chocolate Almond Truffle Filling
  1. Add cookies to food processor and grind.
  2. Add cream cheese and almond flavoring.
  3. If you have extra, roll into small balls (freeze for about 1 hr) and dip into white chocolate...yum!
Vanilla Buttercream
  1. Beat butter and extract for 2 minutes.
  2. Add powdered sugar and milk or cream.
  3. Beat with whisk attachment for 3 minutes on high.