Updated: Nov 22, 2021
What could possibly be better than a cupcake? Cake in a jar of course!
Cake in a jar is a glorious way to add even more toppings to your cupcake while making them portable for travel.
If you're off out somewhere and don't want to potentially squish these, then making them up in a jar is the perfect solution. And, even better, is that the flavour combinations are endless. Any one of the cupcakes on the blog can be recreated in a jar.
For these cupcakes, I used my ultimate fool proof vanilla cupcake recipe, which you can also get the recipe for in my Butterfly Cupcakes.
The only other ingredients you need are double cream to make a whipped cream, and fresh strawberries. I drizzle strawberry coulis on top because its downright delicious, but this is optional if you're going for something super quick and simple.
To see just how quick and easy these are, take a look at the video above!
Let's get Caking It.
180C (170C fan)
Yield: 6 jars
Prep: 10 mins
Bake: 18 mins
Assembly: 10 mins
80g unsalted butter
80g caster sugar
2 medium eggs
1/2 tsp vanilla extract
80g gluten free self-raising flour
1/2 tsp gluten free baking powder
1/4 tsp xanthan gum
1 tbsp sour cream
300ml double cream
Punnet of strawberries
50g caster sugar
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 6 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition. Now add the vanilla extract.
In a separate bowl, mix the flour, baking powder, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Add chopped strawberries and caster sugar to a saucepan and simmer on medium heat until the sugar has dissolved.
With a fork mash the strawberries.
Run through a sieve to get out big bits, and place in the fridge to chill until needed.
Whip the cream until thick.
Making sure the sponges are completely cool, cut them in half.
Chop the strawberries into small chunks.
Now you can assemble. Add a layer of whipped cream, then strawberries, then sponge to a jar then repeat this process, adding a final layer of cream, strawberries, and strawberry coulis to top.