Red Velvet Cupcakes

I promise this is the LAST post from the bridal shower!  As a thank you for attending the bridal shower, Elizabeth (amazing bridesmaid who helped bake desserts and cohost the shower) baked these red velvet cupcakes and placed them in mason jars for each guest, while I simply packaged them with a spoon, label, and twine.  Yep, I got off easy on this task.  Since I wasn’t actually the preparer of said dessert, I unfortunately do not have step-by-step pictures to accompany the instructions, but luckily our creative idea source over at Cakies has extremely helpful pictures if you need them!  The best part about this recipe is that you can simply make the delicious cupcakes and frosting and decorate them like normal cupcakes!

Ingredients:

for the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 1/4 tsp cocoa powder
1 1/2 cup canola oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
2 tsp vanilla extract

for the cream cheese frosting:
1 pound cream cheese, softened
2 sticks butter, softened
2 tsp vanilla extract
4 cups sifted powdered sugar

Directions:

for the cupcakes:
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.  Spray the cupcake pan with Pam and fill each 2/3 full with batter.  Bake in oven for about 17-20 minutes at 350 degrees turning the pans once, half way through.  Remove from oven and let cool five minutes before removing and letting cool completely on a wire rack before frosting.

for the frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low-speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

for the mason jars:
Once the cupcakes have cooled completely, slice them in half creating a stack of tops and bottoms.  Place 1 bottom in each mason jar followed by a layer of frosting.  Take the top of the cupcake and place on top of the layer of frosting.  Gently smash the top into inside the jar to create a flat surface on top.  Add another layer of frosting, cover with lids, and package however you would like!

Packaging Supplies Used:

Ball 8 Ounce Mason Jar
Birchware Compostable Wooden Spoons
Avery Print-to-the-Edge Round Labels in Kraft
Regency Baker’s Twine in Red

**Source:  Original Cupcakes Recipe, Updated Recipe and Mason Jars**