Make and freeze these little elegant delights ahead of time. Weeks ahead of time, if need be. But, don't tell your family! If they find them you may not have any left! These little cakes are moister in a jar than made as a cake. These are great to have on hand to drop off with a friend as a sweet little birthday reminder or even for a kind uplift. Though I have the original scratch recipe, this works fine!
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix and ingredients as listed on the box. I can also do this with the Red Velvet cake recipe from scratch.
Prepare twenty four 1/2 pint wide mouth freezer jars (make sure they are freezer jars , these are straight sided jars), following guidelines for preparing baking pans, as listed on the box. Mix according to box directions. Pour 1/4 cup of batter into each prepared jar. I use a Pampered Chef "Measure All." Bake at 350 degrees for 19-23 minutes, until toothpick comes out clean.
Then cool cupcakes completely.
If the cake rises too high in the jar to frost, use a knife to loosen cake from sides and slide cake from jar. Use a bread knife and slice off top of cake. Cakes that are over the top of the jar can be sliced horizontally in half and placed in two jars! Frost and then place a clean lid and canning jar band on the bottle, tighten band and place in the freezer.
Serve frozen or thawed.
Preparation for Serving on a Dessert Plate
Take a knife and gently go around the cake to loosen from glass. Put a lid and ring on them and freeze. When frozen, remove from freezer and shake bottle to loosen cake from bottom. Remove lid and frost the cake while in the bottle. Replace the lid and band and return to the freezer. Cakes pop out easy when frozen, without messing up the frosting. Pop out of jars and place on dessert plates before the meal and they should be thawed by the time dessert time comes around.Or, they can be served frozen on a plate- just pop out on a plate and serve.
This is the original frosting used on the Red Velvet Cake.
5 heaping tablespoons flour
1 cup whole milk
1 teaspoon vanilla
1 cup granulated sugar(cane sugar works better than beet sugar in this recipe)
1 cup softened butter
1 drop green food coloring, or any other color.
Cook flour and milk in a sauce pan on the stove, stirring constantly with a wire whisk until thickened, like a thick white cream sauce or pudding. Cool mixture completely in the refrigerator. Cream sugar and butter until light and fluffy. Beat in vanilla and food coloring. Whip in cooled cooked mixture on high speed until fluffy like whipped cream.
Shabby Chic Easy Decorating
#20 Star tip from Wilton (six slits)
12 Inch Wilton Decorator Bag
No coupler needed, just slip the star point down into the bag and out the hole. I use a bag that is already trimmed to use with a coupler, but I do not use a coupler. Fill bag with Heavenly Frosting. Start in the center of the top of each cup cake, squeeze frosting through tip as you spiral outward, moving around the center, ending at the edge. This will make a quick shabby chic rose on the top of the cup cake, no rose pedal tip needed.