Let’s get the party started!
Cupcakes made their debut in 2001. Since then, there have been many spins on the original single serving cake.
The latest trend combines the yummy treat with the Mason jar fad to form cupcakes in a jar.
Mixes and Methods
I tried my hand at dressing up the old fashioned cupcake and was pleasantly surprised. I used a store bought cake mix package and used canola oil as the fat of choice.
For further testing, some cupcakes were baked using a classic electric oven and others using the microwave. Both mixes and baking methods produced an excellent product; however the microwave-baked cupcakes were not as crumbly and provided a lovelier final product when added to the Mason jar.
Say farewell to dry cupcakes!
Each cupcake in a jar starts with half of a cupcake placed in the bottom of the jar. This is topped with a filling, the remainder of the cupcake and decorated with icing.
The best part of the cupcake in jar is the filling. Fillings may be a mix of frosting and jam, pie filling, or a soft cheese like yogurt cheese with jelly – all of which enhance the flavour of the cupcake.
When left to sit overnight in the refrigerator, the filling will moisten the cake for a bite that will melt in your mouth.
Plan your next party’s desserts with cupcakes in a jar
These jars were the star of the party and I suggest you will have your guests raving about them too! They’re easy to make, scrumptious and really, really cute.
Cupcakes in a Jar
1 pkg (500-535g) cake mix
1 1/3 cups (325 mL) water
2 Tbsp (30 mL) canola oil
- Prepare muffin tins by brushing with canola oil. Set aside. Or if using the microwave; line a microwave safe muffin pan with paper liners.
- Prepare cake mix according to package directions using the water, egg, and canola oil.
- Divide batter among 24 prepared muffin cups or paper liners.
- Bake at 350°F (180°C) oven for 8 to 10 minutes or until a toothpick inserted in the centre of the cupcake comes out clean. If baking in the microwave, cook a full pan for 2 ½ minutes on high.
- Let cool completely.
1 1/2 450g tubs creamy vanilla home-style frosting
½ cup (125 mL) fruit-style jam
1 pkg lower-fat cream cheese
½ cup (125 mL) pie filling – favourite flavour
1½ cups (375 mL) dark chocolate chips or chunks
1-2 Tbsp (15-30 mL) canola oil
To prepare the filling of choice: Stir 1 cup (250 mL) of the frosting with the pie filling or fruit jam. Or blend cream cheese with pie filling. Or melt chocolate and mix in canola oil till a smooth consistency is reached.
Cut each cupcake in half to make 2 layers. Place cupcake bases into clean 1 cup (250 mL) canning jars. Spoon an equal portion of the filling mixture onto each base.
Top with cupcake tops. Spoon vanilla frosting onto each cupcake, spreading to cover tops. Sprinkle with more chocolate bits, sprinkles or toasted coconut.
Cover tightly and refrigerate.
Eat Well…Evita Basilio
Studying at Acadia University, dietitian and global leader in the making.
Bringing healthier food and better life choices to those around me has always been my focal passion.