There is something in the air that makes me want to bake more and more these days, specially desserts. Either it is the brutal cold that gives me urges to bake warm comfort food, or could be the Valentine’s day, that is fast approaching. For instance the other day I baked some Hello Dolly Bars and my photographer friend Armand Hugon will sure give you testimony of its deliciousness.
Anyways, today’s sweet treat is dedicated to my MOM, who loves red velvet cupcakes. Every time she visits us, we make sure to hit Georgetown cupcakes for their delicious red velvet cupcakes. So this jar of yumminess is dedicated to my mom who gave me life, taught me to give love and has always been my support system. So Mom, next time you are visiting,” I will make this dessert, which I’m darn sure is yummier than Georgetown cupcakes’, coz this one is made with loads of LOVE!!!”
What I love about desserts in a jar is:
– it is cute sans mess and travels well. Just carry it straight in a bag and that’s it.
– it makes for a great keepsake. Send it your girlfriend’s or put this in a hamper full of goodies, it will surely steal everyone’s heart.
– it hits the right note of sweetness with family. It was just a couple hours after I shot the pictures, that this was all gone and as of today all the jars have been washed and stowed away till I make the next batch/dessert.
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Find printable version of the recipe HERE .
RECIPE FOR RED VELVET CHEESECAKE
For the cake:
2½ cups all-purpose flour
1½ cups sugar
1 tsp. baking soda
2 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:
16 oz. cream cheese
10 tbsp. unsalted butter, at room temperature
4 tsp. vanilla extract
5 cups confectioners’ sugar, sifted
Instructions:
Preheat the oven to 350° F. Line cupcake pans with paper liners or spray generously with a non-stick spray. In a bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt, whisk to blend. In a separate bowl combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Using a hand blender, using this coz I don’t own the professional blender, beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, say about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter using the blender. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Once cupcakes are cooled, cut them in half. Layer in the mason jars, with half a cupcake, frosting, then repeat twice or as needed, depending on the size of your jar. Finish with a dollop of cream cheese and some silver sprinkles, if available.
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