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If you're looking for a way to combine cake and favors, cupcakes in jars are a great option. It makes the cake that much more portable, and those who are full on the meal (including you) can still get their sugar fix later. Plus: CUTE!
Gina and Alan had these cupcake favors at their handmade toadstool fantasy wedding. They were dark chocolate with raspberry buttercream. NOM!
While you can bake them directly in the jars (like this rainbow cake!), I'd recommend putting them in after. Here's how:
- Get as many 8 oz. jam jars (like these) as you need for your guests.
- Bake the cupcakes as directed by your recipe using paper liners. Cool the cupcakes, remove the liners, and cut the cupcakes in half horizontally to make two layers.
- Prepare your frosting as directed. Use a piping bag (EASY MODE) or a spoon to layer the frosting between the two cupcakes halves and on top.
- I'd recommend serving them with the lid, so they stay fresh and guests can take it with them.
Gina's sister designed the jar labels for her, but I made some free printable jar labels that you can download and use! These don't specifically mention cupcakes so you can use them for any favors that need labels. They're designed for Avery labels 5294 and are in PDF format. Click here to download the labels.
About the Author: Catherine Clark
Catherine Clark loiters at her local library, makes art, watches movies en masse, plays video and tabletop games, poorly cooks healthy things, cuddles with her feline fur babies, and blogs at BijouxandBits.com.
This makes me think to have some cute takehome jars on hand for birthday parties or other gatherings where I always end up with more cake/cookies/sweets around than I should safely have in the house.
I would probably recommend to also seal them (I have a vacuum sealer that I use on jars and is amazing on salads so I bet it would work well on cupcakes). Any idea on how long ahead of time you could safely make these? Maybe a few days?