As we enjoy the summer (here in the U.S.) and a holiday weekend (celebrating Independence Day), it’s the perfect time to enjoy summer’s bounty of fresh berries! And any treat that is easy to eat and easy to transport is an extra bonus!
Unless you’re new here, you know I have a special place in my heart for desserts in jars. I love serving (and eating) pretty, individual treats. Whether you use the jars simply as a serving vessel- and leave them open, or top them with a lid for transport or gift giving, jarred desserts are always extra special.
For this pretty summer treat, I layered delicious Vanilla Cupcakes with fresh Blackberry Buttercream. The frosting is so delicious! It reminded me of homemade ice cream.
Using fresh, organic berries from Whole Foods Market, I experimented with the frosting, and made a second batch using raspberries. It was just as lovely, and had a beautiful pink hue.
To assemble the cupcakes in a jar (as shown), I use two smallish cupcakes (using my Vanilla Cupcake Recipe). Bake the cupcakes according to the directions, using paper liners. Once the cupcakes are baked and cooled, remove the liners. For cupcakes in a jar, I usually cut the cupcakes in half (horizontally), and use a total of 1 and 1/2 cupcakes per jar, but I baked these vanilla cupcakes a bit on the small side, so two full cupcakes worked perfectly.
Add one cupcake into a 1/2 pint canning jar (available at Wal-Mart, many grocery stores, or on-line).
Pipe a swirl of frosting.
Add another cupcake, and top with another layer of frosting.
Finish with a fresh berry, if desired.
Serve jars open, or top with a lid. Eat using a fork or spoon.
Enjoy immediately, or store in the refrigerator, topped with lids, up to two days.
For a pretty presentation, I added a purple cupcake liner (from Confectionery House) and twine (from The Twinrey). I flattened out the cupcake liner a bit, placed it over the lid of the jar, then screwed on the lid ring. I added a little tag, and tied it with twine. I like that the finished jars reminded me of jars of jam at a county fair.
Happy Summer!
Disclosure- Berries provided by Whole Foods Market, the photos, recipes and text are all my own.
How to Make Blackberry Buttercream
Blackberry Buttercream
Ingredients
- 3/4 cup butter 1 1/2 sticks (still cool)
- 8 oz cream cheese 1 block, directly from fridge
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons blackberry puree from about 1/2 cup fresh blackberries
Instructions
- In the bowl of a large electric mixer, beat the butter until smooth.
- Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
- With the mixer on low, add the powdered sugar, one cup at a time.
- Add vanilla.
- Again, with the mixer on low, add the blackberry puree, one tablespoon at a time.
- Continue beating, increasing speed to medium for about 30 seconds.
- Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.
- Frost cupcakes as desired, or layer cupcakes and frosting in a jar.
oh yum, and how pretty too!
Oh not a techno person, not long had this pressie, and somehow managed to post half my message! Sorry. Try again …. Please wild it be too much trouble for you to tell me what a cup is inozs for various things?? I have ‘cups’ here, but don’t know if correct! Rosie lives in Sidney, and on a visit there I bought a lovely book with Aussie recipes, a v pretty birthday cake, tried to convert recipes when I got home, and what an exp disaster, not to mention a sad grand daughter!! If it causes a prob, no matter, I will enjoy reading your site anyway . Thanknyouxx
I’m so glad you’re enjoying my site ! Feel free to use Google to find a conversion chart that will tell you any measurements you need. Here is one, http://www.cooks.com/rec/convert/
I have just found yr oh so glorious and pretty site, from Rachels, Chi Chi site , she is my daughter Rosie,s best mate! I am in awe of your creativity and talents! Soooo v lovely. I am in the uk, and I wonder if I cld be so bold as to ask you something re your weights for the delicious recipes, cos I have had so much trouble in the past trying to convert American , Aussie, measurements and
I can’t sleep and I really wish I could have one of those cupcakes right now. Perfect for a midnight snack and pretty enough for a wedding reception!! P.S. You have great handwriting!
Thanks so much Kim!
I just love your desserts in a jar. I have a mini-cookbook coming out in the fall that goes with my best-selling Cooking with T series.
They look beautiful! Just curious, when you bake the cupcakes, why to you need to use paper liners in the pans, if you are just going to discard them?
Thanks for sharing your talents!
I use the paper liners for two reasons… #1 so the cupcakes don’t stick to the pan, and #2 because if I were to grease the pan and bake the cakse right in the muffin pan, the outside of the cakes would be firmer, and in the case of vanilla cake, darker as well.
These look so YUMMY!!!
These are so cute!!!! Can’t wait to make them, I love treats in a jar too! So glad I found your site.
I love these! Individual desserts are the best!
These are so pretty! Purple is my favorite color and I do love eating fresh berries as a snack. This is the best of both worlds! Love you!
~Cecilia