It’s that time of day! It’s time for some Good Grub! I thought with the holiday season approaching, I’d share a fun, easy dessert recipe! Mason Jar recipes have been around for awhile and they just look so darn cute and homey on your table after a nice, filling dinner! Not to mention, they’re already portioned out!
I’m going to use Martha Stewart’s Recipe for Snickerdoodle Cupcakes and then an easy Whipped cream cheese frosting!
You will need a dozen mason jars (or however many guests) which can be purchased at a craft store
Ingredients for a dozen cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self- rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
1 tablespoon ground cinnamon, plus - 1/2 teaspoon for dusting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar, plus
- 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Directions
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low.
- Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake 20 minutes.
- Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
- While the cupcakes cool, make your frosting
Ingredients for Whipped Cream Cheese Frosting
- 1 (8 ounce) package of plain cream cheese, softened
- 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream
Directions
- Combine first three ingredients in a mixer
- Once combined, slowly pour heavy whipping cream until mixtures makes stiff peaks
Now the fun part
- Once your muffins are cool, cut each in half vertically, so you have a bottom and top
- Place a bottom into each jar
- Sprinkle with a cinnamon-sugar mixture
- Spoon a large dollop of your frosting on top
- Squish the top half of the cupcake on top, until it’s just about flat
- Scoop another large dollop of frosting on top
- Sprinkle with more cinnamon-sugar
- Serve with a spoon and big smile
This would also be a great gift to give a friend who’s having an off day, or take into work for a Secret Santa! Enjoy your Good Grub y’all!
