Cupcakes in a Jar for Two
Is it the end of the romantic meal or the beginning of a romantic evening? It could be both after sharing a special treat like Cupcakes in a Jar for Two with your Valentine? Nothing says I LOVE YOU like a shared dessert made for two by you!
Get creative and decide what favorites you want to combine. White cake, white frosting, chocolate cake, chocolate frosting or even add a brownie treat! Sprinkles are always a great added touch. Valentine’s hearts sprinkles are a fun way to express your love.
Cupcakes in a Jar for Two has an easy recipe:
1. Don’t bake the cupcakes in the jar. Bake them in a cupcake pan with liners like usual. Desserts by Juliette has some great cake options listed below:
2. Take the cupcakes and tear them apart. Stuff them into a wide mouth Mason Jar.
3. Pipe in a layer of your favorite Frosting. Desserts by Juliette has some mouth watering choices listed below:
The combinations are endless!!
4. Add another layer of cupcakes.
5. Top it off with a beautiful piped layer of your favorite frosting. I used a star tip for a little added romance!
6. Use your romantic creativity and decorate as desired! Don’t forget the sprinkles, ribbons, lace and Two Spoons!
Birthday Cake Cookies
Did you ever buy those amazing cookies at the grocery store that come in plastic containers? They are slathered in frosting and sprinkles! You can find them right by the door when you walk in. They’re usually iced in different colors depending on the season. There are Christmas cookies slathered with red and green frosting. Easter cookies colored in yellow, blue, green with beautiful colored sprinkles that makes you want to buy two dozen instead of one. The Valentine cookies with red, pink and white frosting and heart sprinkles are my favorite. Valentine’s Day screams chocolate and sugar. Something about red makes us all crave food and the season helps us buy things would never dream of. Oh yes, and then there’s St. Patrick’s Day with the Green frosting with Shamrock sprinkles.
So, I hope I’ve got you interested in those tasty yummy bakery cookies enough to have you make your own! Can you believe there are only 3 ingredients and they are super simple to make! …
The flavor combination of chocolate and mint is a holiday favorite. You won’t be able to resist these cupcakes with it’s Ande’s Mint flavor in a smooth Italian Buttercream Frosting. The cupcake has a decadent and moist chocolate cake recipe and pairs well with the mint flavored italian buttercream. Ande’s Mint chips sprinkled on the top gives this cupcake an additional mint blast. This recipe is great to take to any holiday party. Your friends and family won’t leave the dessert table. Serves 30.
3 ounces semi-sweet baking chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
3/4 cup vegetable oil
1 1/2 cups milk
1 teaspoon vanilla extract
1 batch Italian Buttercream
a toothpick of green gel food color
1 teaspoon mint extract
Preheat oven to 300 degrees F. Prepare muffins tins with cupcake liners, or cake pans with parchment paper.
Place chocolate in a medium-sized bowl and add hot coffee. Whisk mixture until the chocolate is completely melted and has a smooth texture.
In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Beat eggs in a mixing bowl until they have reached maximum volume; at least 3 minutes. Then, slowly add chocolate mixture, vegetable oil, milk, and vanilla extract to egg mixture and beat until fully combined. Add sifted mixture a little at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
Divide batter into cake pans and fill 3/4 full, due to the fact that this batter will not rise much. Bake 25 to 30 minutes for cupcakes, 45 to 50 minutes for a 13 x 9 inch pan, and 35 to 40 minutes for 2 9-inch pans, or until a toothpick inserted comes out clean. Cake should spring back slightly to the touch. Cool completely before icing.
For the icing: Make one batch of Italian Buttercream. Make the buttercream a minty color by adding a little bit of green gel food coloring. I take a toothpick and dip it in the food coloring, then put it in the buttercream. Add more, if necessary, to get the desired color. Then, add one teaspoon of mint extract (not peppermint). Cream together until you get the desired flavor and color.
Pipe onto cupcakes using a 1M star tip. Sprinkle with Andes Mint chips. Serve immediately or keep under refrigeration for up to one week.
Keep it plain or add Ande’s Mints on top for that added mint chocolate blast!
This white cake recipe is the perfect combination of fluffy and moist. It’s perfect for wedding cake. Here’s something interesting that you might like to know; most bakeries do NOT make white cake from scratch. They buy large amounts of basically boxed cake. Probably to save money and time, but a homemade white cake doesn’t compare to the box kind. Once you make this recipe, you will never return to any boxed cake mix. This recipe make 2, 8-inch cake.
Special Items Needed
2, 8-inch cake pans
Kitchen Aid Mixer, optional
3/4 cup butter
1 1/2 cups granulated sugar
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1 1/2 teaspoons pure vanilla extract
4 egg whites
Preheat oven to 350 degrees F. Cut 8-inch circles out of the parchment paper. The easy way to do this is place the 8-inch cake pan on top of the parchment paper and trace the bottom with a pen or pencil. Then cut the circles out. Place the parchment circles in the bottom of the pan and spray with cooking spray to make sure nothing sticks.
Cream the butter and sugar together until light and fluffy. Sift all the dry ingredients together in a medium bowl, set aside. In a large bowl, combine the water, milk, and vanilla extract. Add the dry ingredients to the wet ingredients in 3 separate additions, then add to the butter/sugar mixture and beat until all ingredients are fully incorporated.
Whip the egg whites until soft peaks. Fold the egg whites into the cake batter until fully incorporated. Pour batter evenly into the 2, 8-inch cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5 minutes, then invert onto a cooling rack. Let cool completely before icing or freeze until desired use. If you are going to freeze the cake, make sure that you leave the parchment paper attached to the cake and cover completely with plastic wrap.
What’s better than a good Italian Buttercream? Chocolate Italian Buttercream! Once you have the Italian Buttercream part down, the chocolate part is easy. For step-by-step instructions on how to make this delicious, melt-in-your-mouth buttercream; read below. For the chocolate part, melt about 12 ounces of semi-sweet chocolate over a double broiler, let cool slightly. Then take about 1/4 of the buttercream and fold into the melted chocolate. Then fold the buttercream chocolate mixture into the rest of the buttercream until fully incorporated. How easy is that? You can essentially use this method with any icing, frosting, or buttercream of your preference. The idea behind this method is to make a smooth chocolate Italian buttercream. If you were to dump all the melted chocolate into the buttercream at once, you will get chunks of chocolate that are very hard to get out.
Where did this amazing Chocolate Italian Buttercream Frosting recipe come from?
I got this recipe from the Baking and Pastry: Mastering the Art and Craft
so you know it’s a good one. Once you master this, I promise you will never go back to any previous frosting you were using. A lot of very successful bakeries use this recipe, but they keep it a secret. I’m giving you all the information you need to create the best frosting. I promise you won’t regret taking the time to make it.
- 1 – ⅓ cup granulated sugar
- 5 egg whites
- ⅓ cup water
- 1 pound of butter, softened
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate
- Combine ⅓ cup of granulated sugar and egg whites in a mixing bowl. Set up with the whisk attachment.
- Combine the water and 1 cup of sugar in a saucepan. Cook on medium high heat, stirring until the sugar is dissolved. Then, continue to cook without stirring until it reaches soft ball stage, which is 240 degrees F.
- When the sugar syrup reaches 230 degrees, start to whisk the egg whites on medium speed. The egg whites should reach soft peaks at the same time the sugar reaches the desired temperature.
- Slowly stream the hot sugar into the whipping whites, still on medium speed. Continue whipping, on high speed now, until the meringue has reached room temperature, about 10 to 15 minutes.
- While the meringue is cooling, cut the butter into 1-inch cubes.
- Once the meringue is cool, switch to the paddle attachment and gradually add butter on medium speed. Cream until smooth and light. Add vanilla extract.
- Melt the semi-sweet chocolate over a double broiler and let cool completely. Take about ¼ of the buttercream and fold in the chocolate until smooth. Then fold in the chocolate mixture into the rest of the buttercream until fully incorporated.
- Use immediately or store in a covered container in the refrigerator for later use.
- Combine sugar and water in a saucepan over medium-high heat, stirring to dissolve the sugar. Attach the Candy Thermometer on the side of the saucepan so you will have a constant read of the temperature. I love using a digital candy thermometer! Continue cooking, without stirring, until it reaches the soft ball stage (240 degrees F/116 degrees C). A heavy-bottomed saucepan is best to use because it conducts heat evenly.
Start whipping the egg whites when the sugar reaches 230 degrees F. The egg whites should reach medium peaks at the same time the sugar mixture reaches the desired temperature. Whip the egg whites with the whisk attachment on medium speed. Beat the meringue to medium peaks. It is very important not to over whip the meringue, stiff-peak meringues are resistant to incorporating other ingredients.
When the sugar mixture reaches 240 degrees F/116 degrees C, add it to the meringue in a slow, steady stream down the side of the bowl while the mixer is set on medium speed. Once all the sugar is added, whip on high-speed until the meringue has cooled to room temperature.
Switch to a paddle attachment before you start to add the butter. Add soft butter gradually, mixing until fully incorporated after each addition and scraping down the sides of the bowl as necessary.
Blend in vanilla. The buttercream is now ready for use or may be stored, tightly covered in a refrigerator.
- Another thing that should be noted. As butter is added to an Italian buttercream, it may look broken, but if you continue beating, it will develop a very smooth consistency.
- Also, when storing it in the refrigerator it will get hard. To get it back to the right consistency, there are two ways this can be accomplished. One way is to let it sit at room temperature for a few hours. The faster second way is to melt about an 1/8 of the buttercream mixture in the microwave. Put the melted buttercream in a KitchenAid Stand Mixer and set to low speed. Add cold chunks of buttercream a little at a time until the buttercream is incorporated. It should look chunky at this point. Mix for about 20 minutes until the chocolate Italian buttercream looks smooth and creamy again.
Love these products! The candy thermometer is great for timing and propping on the side of the pan.
Check out other DBJ Italian Buttercream Recipes!
Lemons and blueberries are such a perfect combination of flavors that you don’t want to miss out on. Can you think of a better way to incorporate these flavors, than in a cupcake? I don’t think so. This lemon and blueberry recipe is super easy to put together and so delicious, it makes my mouth water thinking about it. Lemon cake, with fresh blueberries swirled into the buttercream; can it get any better than this? I love this recipe with my Italian Buttercream but you can essentially use whatever icing or frosting that you prefer. The Italian Buttercream does take some time to make, but it is definitely worth it.
Special Items Needed
Nonstick 12-Cup Muffin Pan
Decorating Tip-#1M Star
Disposable 16-Inch Decorating Bags
- 1 lemon cake mix
- 12 ounces fresh blueberries, leave a few for decorating
- 2 quarts of Italian Buttercream, approximately or whatever icing you prefer
- lemon zest, optional
- Fill cupcake pans with appropriate liners. Make the lemon cupcakes according to the package instructions. Let cool completely on a wire rack.
- If you are making the Italian Buttercream, you should start when the cupcakes are in the oven. When the buttercream is finished, or if you are using some other frosting, take the twelve ounces of blueberries and mix on low speed until the buttercream starts to become a light purple shade. If you are using frozen blueberries, the buttercream will become much darker.
- Place the Decorating Tip-#1M Star into a Disposable 16-Inch Decorating Bag. Pipe the blueberry buttercream on the lemon cupcakes and finish it off with some fresh blueberries or lemon zest.
This is just a good recipe to have on hand. Cool-whip is great, but there is nothing like home-made whipped cream. It just makes your dessert extra decadent and your guests will think you went to a bakery, so when you’re looking to show off just “whip” out this handy recipe. Did I mention it is also super easy?
Place 1 quart of heavy whipping cream, 1/2 cup powdered sugar and 1 teaspoon of vanilla extract in a large bowl. Using the whisk attachment, whip on low speed until the mixture starts to thicken up, then increase speed to medium and whip until the mixture comes together forming soft peaks. This process takes a good 10 minutes so patience is the key.
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
But don’t leave it alone because you could curdle it and if that happens it will look like nasty chunks of butter. Once you get the desired consistency, pipe onto cupcakes using a 1M star tip.
It’s also great for icing a cake! Click here to learn how to ice/frost a cake and enjoy this tasty homemade whipped cream frosting!
Oh man do these hit the spot! Whoever invented Reese’s was a genius. I love chocolate and peanut butter, especially together. I don’t know anyone who doesn’t. So, here is a special treat that you will make over and over again because it is as easy as it gets when it comes to dessert making; plus the flavor is just phenomenal. Also, there are only 5 total ingredients for the cupcakes and the frosting! It can’t get easier than this.
- 1 box chocolate cake mix
- 2, 8 ounce packages cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 2 tablespoons creamy peanut butter
- 1 heaping cup Reese’s Peanut Butter Cup Miniatures
- Preheat oven to 350 degrees. Prepare cupcake pans.
- Make chocolate cake mix according to the package directions.
- Fold in mini Reese’s peanut butter cups.
- Pour into cupcake pans. Bake for 17 to 20 minutes or until knife inserted comes out clean. Let cool.
- Frosting: Beat cream cheese until light and fluffy. Add confectioners’ sugar and beat until smooth and creamy. Then add peanut butter and mix until combined. Pipe onto cupcakes and top with chopped mini Reese’s if desired.
- For piping, if you don’t have a pastry bag or plastic pastry bag; use a plastic freezer bag. Cut about 1/2 in. tip on the corner of the bag. This works just as well and you can dispose of the bag right after use instead of having to clean it.
- To make sure that the mini Reese’s don’t fall to the bottom of the cupcake, don’t fold them in the cupcake batter. Make the chocolate cake batter the way that says to on the package, then pour the cake batter into the cupcake pans. Then add the mini Reese’s on top of the cupcake batter. When it bakes, the Reese’s will lie in the middle of the cupcakes.