Spring is in full bloom, and everyone at the farm has been enjoying it. The trees are finally starting to get buds, crocuses and daffodils are starting to perk through the soil, our bees are going to be waking up, and all that snow in hidden away corners is disappearing. It's a great time of year, and everybody seems to be in a better mood because of it.
After a long winter of getting by on our preserves and frozen vegetables, we can finally start looking forward to fresh, home-grown foods again. In addition to starting our seeds, we had an excellent month for maple syrup. While we have mostly red maples on our property, which don't give as much sap as a sugar maples, I'd swear there's a distinct taste to the red maple that makes it just a little bit more delicious. More on that soon, as we try to find delicious ways to incorporate it into our meals.
A few tips when making these. Be sure to butter the jars well. the raisins and nuts tend to stick to whatever you're baking these in.
You only want to fill the jars a little higher than half way. The batter rises during baking, and you wouldn't want to leave out room for the icing!
Fresh out of the oven!
Why not garnish with a little shredded carrot, or perhaps some delicious pineapple chunks?
The first bite is always the best!
Also, don't worry about running out of frosting. The cream cheese frosting is everybody's favorite part, and there's plenty of it in this recipe. It really brings everything together, and by adding a dollop on top of the cupcake in the jar you're able to ensure that you get just the right amount with every bite! These jars are guaranteed to thrill your friends, family, and co-workers. They also freeze remarkably well. I hope you love this as much as we do. Enjoy.
Recipe: Pineapple Carrot Cake Cupcakes in a Jar
Ingredients for batter
- 2 cups sugar
- 1 1/2 cups butter, melted
- 1 tsp. vanilla
- 3 eggs, room temperature
- 2 1/4 cups flour
- 2.5 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. allspice
- 2 tsp. salt
- 1 cup raisins
- 1 cup walnuts, chopped
- 1, 8oz can pineapple cubes, drained
- 3 cups grated carrots, packed into cup
Ingredients for icing
- 2, 8oz packages of cream cheese, room temp.
- 2 sticks butter, room temp.
- 1 tsp. vanilla extract
- 4 cups powdered sugar
- Preheat oven to 400 degrees F.
- In your mixer, combine sugar, butter, and vanilla and beat until smooth. Slowly add eggs until combined. Turn off mixer.
- In a bowl, combine flour, cinnamon, nutmeg, allspice, and salt. Add half of the flour mixture to the batter in your mixer. Turn on mixer and mix until combined.
- With the other half of the flour mixture, add carrots, raisins, walnuts, and pineapple, and mix until flour is coating it all. Add the remainder to the mixer, and mix on low until thoroughly combined. Set aside.
- Butter insides of mason jars using a paper towel, with butter on it to cover the sides and bottom. You may need up to 20 mason jars depending on the size jars you use. (You may also use cupcake, or muffin tins for this recipe. Simply fill the tins 3/4 and be sure to butter them to prevent sticking).
- Place jars onto a sheet pan, and cook at 400 degrees F for 10 minutes, then reduce temperature to 350, and bake for another 35 minutes or longer until a knife comes out of the center clean.
- Remove from oven and allow to cool.
- In your mixer, combine cream cheese, butter, powdered sugar, and vanilla extract and beat on high with a paddle attachment until smooth and combined.
- When the cupcakes are cool, spoon the frosting onto the top, and fill just enough that you will be able to put lids on the jars and close them without it overflowing.
- Serve fresh, refrigerate, or freeze.
- Do not forget to share, it's imperative!
Number of servings (yield): 12