Christmas cupcakes in a jar Recipe

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makes:

8 - 10

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

25 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Want to give cupcakes as Christmas food gifts? Try this new craze for cupcakes in a jar. Once cooked, cut and layer your cake in individual jars for cute festive treats. This is a really fun way to try something new and change up your usual go-to cupcake recipe. These Christmas cupcakes will look really lovely with some ribbon around the jars to make them look extra special. They’re really different because you’ll need a spoon to eat them, and they’ll even make a nice dinner party dessert if you want to really wow your guests.

Ingredients

  • For the cupcake:
  • 300g plain flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 175g butter
  • 150g light soft brown sugar
  • Finely grated rind of 1 orange
  • 2 eggs
  • 150ml soured cream
  • 150ml mulled wine, room temperature
  • For the Irish whiskey and chestnut frosting:
  • 200g butter
  • 100g chestnut puree
  • 450g golden icing sugar
  • 2-3 tbsp Irish whiskey
  • You will also need:
  • 8-10 small jars with lids
  • Round plain pastry cutter

Method

  • To make this cupcake recipe, preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and base line a shallow rectangular baking tin approximately 35 cm x 25cm. Sift the flour, baking powder and cinnamon together into a bowl.

  • Using an electric whisk beat the butter, sugar and orange rind together in a bowl until light and fluffy. Beat in the eggs and soured cream. Once completed fold in the flour mixture and mulled wine gradually.

  • Pour the mixture into the prepared tin and bake for 25 minutes until golden and cooked through. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.

  • To make the frosting, beat the butter and chestnut puree together in a bowl using an electric whisk. Gradually beat in the sugar then the whiskey.

  • Using a plain pastry cutter, slightly smaller than the top of the jars, cut out circles from the cooled cake. Carefully fit a layer of cake in the base of each jar. Fill a piping bag fitted with a small star nozzle with the frosting and pipe a layer over the cake. Top with another circle of cake, pushing down to fit snugly. Pipe a rosette of frosting on top of each cake and secure the lid to the jar.

More Recipe Ideas

Top Tip

Tie each with a ribbon before serving to give the jars that extra festive feel.