Cupcake Gifts!

Considering my recent cupcake infatuation AND my desire to "downsize" the holidays this year to a more simpler state, I'm loving the thought of Cupcakes as gifts!  Cupcake-in-a-jar is not a new idea, but could be so special, especially for holiday gift giving while being fun and easy to do at the same time.  Take a look at some of these beauties...

photo: pauladeen.com

This one is Miss Paula Deen's Brandied Cherries Cupcake in a Jar, and the best part---you bake the cupcake IN the jar!  How easy is that?  You can find the recipe and more here.

Of course Martha has an offering herself with these---
                                          
                           photo: marthastewartweddings.com
Buttermilk Cupcakes in a Jar! Yum! This is originally from Martha Stewart Weddings, but I love the color of the raspberry jam and a change of the label to a more "holiday-ish" greeting would be so festive!  You can find that recipe here.

Last, but not least, my favorite...I am just mad about red velvet cake and I always make one or two at Christmas.  So why not incorporate that into gift giving...so much easier to transport!  (This one is pictured from http://mycakies.blogspot.com. )
I use my mother's red velvet cake recipe and the cooked flour icing.  It's a little more tedious but amazingly delicious.  The frosting is also known as Waldorf Astoria Frosting.  Below is the recipe I use:   

Ingredients

Cake:

• 2 cups sugar
• 1/2 pound (2 sticks) butter, at room temperature
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces red food coloring ( for a $-saving tip:  Use only one bottle (one oz.) of food coloring and fill the bottle with water and add.  It works just the same!)
• 2 1/2 cups flour1 teaspoon salt
• 1 cup buttermilk  (TIP:  if you don't have buttermilk, pour one T of white vinegar into a measuring cup and fill with whole milk to 1 cup.  Let stand for a few minutes before adding)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Add food coloring and mix gently.  Sift  together the cocoa, flour and salt. ( I sift twice--call me OCD!) Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 2 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

 

Icing:

• 1 c. milk
• 1/2 c. flour
• Pinch of salt

Cook stirring constantly, until thick (like a glob of mashed potatoes). Let mixture cool to room temperature before adding to sugar mixture.

Cream together:

• 1 c. granulated sugar
• 1/2 c. Crisco
• 1 stick of butter

Beat sugar and butter mixture on high speed until fluffy. Add cooked mixture and 1 1/2 teaspoons vanilla. Beat on high speed until really fluffy. Swirl on cake and refrigerate for 3-4 hours before serving. Any cake with this frosting MUST be kept in the refrigerator.

ENJOY!

Joy~~~~~~~