While most people on your holiday list would love the gift of cupcakes, they’re hard to gift-wrap. Cupcakes baked in mason jars don’t need wrapping! Simply decorate the jar with ribbon and a spoon and you’ve got an inexpensive present that is sure to please. But, even if you don’t have mason jars on hand, these brandied cherry cupcakes with chocolate chip buttercream frosting are worth a try. Be ready for requests to make them a yearly holiday tradition.
Yield: 18 cupcakes
Brandied Cherry Syrup Ingredients:
2 15-ounce cans of cherries in heavy syrup
½ cup brandy
Combine ingredients in a medium-sized saucepan.
Bring to a boil and then reduce heat to medium-low.
Simmer for fifteen minutes.
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ cup unsalted butter, room temperature
1/3 cup sugar
1/3 cup honey
2/3 cup milk
Brandied cherry syrup from above
Brandied cherries from above
18 half pint mason jars
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk flour, baking powder, and baking soda.
In another medium-sized bowl, beat butter, sugar, and honey until well combined.
Beat eggs and milk into the butter mixture.
Alternately fold the flour mixture and 2/3 cup of the cherry syrup into the wet ingredients.
Fold in all of the brandied cherries.
Carefully place the jars in a roasting pan and pour enough hot water up the sides of the pan to 1/2”.
Bake for 25 minutes or until a toothpick comes out dry.
1 cup unsalted butter, room temperature
3 cups powdered sugar
4 teaspoons vanilla bean paste
2 tablespoons milk
¾ cup mini chocolate chips
Mix butter and powdered sugar until light and fluffy.
Mix in vanilla bean paste and milk until fully combined.
Fold in chocolate chips.
Pipe onto cooled cupcakes.
Cupcakes should be eaten within two days of baking. We do not promote eating them after two days. Great for a party!