I'm pretty sure I've seen a post about these in the recipe forum. I've also seen them on Paula Deen's website.
Here's one for spice cake in a jar
From Cooking with Paula Deen, Paula Deen's Holiday Baking 2007
By Stefani Pollack
While most people on your holiday list would love the gift of cupcakes, they’re hard to gift-wrap. Cupcakes baked in mason jars don’t need wrapping! Simply decorate the jar with ribbon and a spoon and you’ve got an inexpensive present that is sure to please. But, even if you don’t have mason jars on hand, these brandied cherry cupcakes with chocolate chip buttercream frosting are worth a try. Be ready for requests to make them a yearly holiday tradition.
Yield: 18 cupcakes
Brandied Cherry Syrup Ingredients: 2 15-ounce cans of cherries in heavy syrup ½ cup brandy
Directions: Combine ingredients in a medium-sized saucepan. Bring to a boil and then reduce heat to medium-low. Simmer for fifteen minutes.
Cupcake Ingredients: 2 cups all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda ¾ cup unsalted butter, room temperature 1/3 cup sugar 1/3 cup honey 2 eggs 2/3 cup milk Brandied cherry syrup from above Brandied cherries from above 18 half pint mason jars
Directions: Preheat oven to 350 F. In a medium-sized mixing bowl, whisk flour, baking powder, and baking soda. In another medium-sized bowl, beat butter, sugar, and honey until well combined. Beat eggs and milk into the butter mixture. Alternately fold the flour mixture and 2/3 cup of the cherry syrup into the wet ingredients. Fold in all of the brandied cherries.
Carefully place the jars in a roasting pan and pour enough hot water up the sides of the pan to 1/2”. Bake for 25 minutes or until a toothpick comes out dry.
Frosting Ingredients: 1 cup unsalted butter, room temperature 3 cups powdered sugar 4 teaspoons vanilla bean paste 2 tablespoons milk ¾ cup mini chocolate chips
Directions: Mix butter and powdered sugar until light and fluffy. Mix in vanilla bean paste and milk until fully combined. Fold in chocolate chips. Pipe onto cooled cupcakes.
Cupcakes should be eaten within two days of baking. We do not promote eating them after two days. Great for a party!
I used this recipe recently to send cakes to my husband overseas =)
For this recipe you’ll need:
6 pint-sized (16 oz) glass jars with lids and rings1 package cake mix of your choice, along with any ingredients needed for the mixGrease or cooking spray to grease the jarsCookie sheet to set jars on
Prepare the cake according to package instructions, or use any cake recipe of your choice.
This recipe is from AllRecipes.com, and for the full article go to: http://allrecipes.com//Recipe/cake-in-a-jar/Detail.aspx
Does anyone have experience with making these ahead for a special event (like a wedding reception), and can tell me how far ahead they can be made as well as what to do to keep them fresh till the event, especially if refrigeration is not available?? So many recipes look scrumptuous but also require refrigeration.
Please help, and thank you!!
I have wanted to try this and am a fraid that I wouldnt cook it enough or too much. I need a new oven to be honest. They look so cute and fun though.
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