Moist layers of red velvet cupcakes frosted with a decadent cream cheese icing and toasted pecans become portable in these classic mason jar treats!
When hubby brought home a piece of red velvet cake during the 4th of July weekend from Billy Sims (long story), he asked me if I would make it for him. He said that it would probably be really tasty with nuts. I looked at him and said, you know, I’ve never made a red velvet cake but I’m up for the challenge, Love! 🙂 I love it when he tells me exactly what his heart’s desires are…it takes out all that silly guess work. He doesn’t make specific requests often but I just love it when he does! 🙂 Love you, Love!
This cake is kinda tricky in that it needs the moistest delicate, flavorful crumb (almost velvet-like texture) with a dramatic vibrantly red color. It’s not easy to master so on my quest to find the best, I turned to “friend in my head”, Sally of Sally’s Baking Addiction that is. She has gone through great lengths to perfect this delightful cake. I’m happy to declare that she hits it outta the park! Thank you Sally! It’s incredibly moist with the most beautiful shade of red. Dramatic deep red is my favorite color by the way! It’s strikingly beautiful in my opinion and it always reminds me of love. I admire it so much that it was actually the main character in our wedding colors. Love, love, love it!
I thought I would make this cake even more fun by presenting and serving them in mason jars. The white cream cheese icing layers provide a beautiful contrast to the deep red layers. They’re just too cute! They’re easy to transport and enjoy on-the-go! Kids love ’em too so they’re perfect for serving at birthday parties as well!
As I was making these beautifully red and white desserts for hubby, I couldn’t help but to think about the love of God. It reminded me of the John 3:16 scripture, which states “For God so loved the world, that He gave His only begotten Son that whosoever believeth in Him should not perish, but have everlasting life (KJV). It’s almost unbelievable when you think about the amount of love that He has for us, yet He wants us to understand its height, depth, width and breadth for HE IS LOVE. Yep, He sent His only Son to the cross because He loved us all just that much! Isaiah 1:18 states, Come now, and let us reason together, saith the Lord: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool. What an Awesome Wonder He is! Hallelujah!! Yep, these yummy red velvet cupcakes in a jar totally took me there. I love it how He reminds us in the little things! 🙂 Say Grace and enjoy!
- 3 c. cake flour
- 1 tsp. baking soda
- 2 T. cocoa powder, unsweetened
- ½ tsp. kosher salt
- 1 stick butter, unsalted, room temperature
- 2 c. sugar
- 1 c. canola or vegetable oil (I used canola)
- 4 eggs, room temperature, separated
- 1 vanilla bean, seeds scraped
- 1 tsp. white vinegar
- 1 and ½ bottles of red food coloring (about 1.5 ounces)
- 1 c. buttermilk, room temperature
- 2 (8 oz.) cream cheese bars, very cold
- 1 and ½ sticks butter, unsalted, room temperature
- 3 c. powdered sugar, sifted
- 1 vanilla bean, seeds scraped
- 1 c. chopped pecans, toasted and cooled
- 18 (8oz.) mason jars
- To make the cupcakes: Preheat your oven to 350 degrees and place 3 (12 well) cupcake pans with liners.
- To ensure texture, sift cake flour into a large bowl along with baking soda, cocoa powder, and kosher salt. Set aside.
- Place butter in the bowl of an electric mixer fitted with a paddle attachment on high for about a minute.
- Add sugar and continue to beat them together until creamed for about 3-5 minutes.
- Add the oil and mix on high for 2 minutes. It will look like bright, white sour cream.
- Add the egg yolks only one at a time just until the yellow disappears and then the vanilla seeds until combined.
- Add in the vinegar and red food coloring until combined.
- Add the dry ingredients to the wet in intervals beginning and ending with the dry.
- In another bowl, beat whites with a hand mixer for 3 minutes until you have created soft peaks.
- Fold (don't stir) the whites into the batter gently until the whites disappear.
- Pour batter into cupcake wells until ⅔ full.
- Bake for 15-20 minutes or until a clean toothpick comes out clean. Check at 15. My convection oven took about 16 minutes. Cool pans on a wire rack for 5 minutes and them remove the cakes and completely cool on the rack.
- To make the icing: Combine all ingredients in a food processor and pulse just until smooth and creamy. Place the icing in a piping bag.
- To make the jars: If desired, slice a thin sliver off of the bottom of 18 of the cupcakes to create the hearts with a cookie cutter.
- Slice all of the cupcakes in half and place a halved cake in the bottom of 18 mason jars.
- Pipe about 1 T. of icing on top of the cakes and then top with ½ tsp. of pecans. Repeat 3 more times ending with icing.
- Decorate with the heart cut outs. Say Grace and enjoy!
Adapted from Sally’s Baking Addiction