Sunday, 2 March 2014

RECIPE: Rainbow Cupcakes in a Jar

I've wanted to have a proper go at Rainbow Cupcakes in a Jar for a while now, I say 'proper' because the first time I made them I missed out a key step and the outside of the cake went completely brown. That essential step is putting the jars into a roasting tin filled with water when cooking them. This stops the outside turning golden brown as it usually would, leaving you with these vibrant cakes in a jar!

To make these even easier and quicker to make I used the Betty Crocker Classic Vanilla Cake Mix, I'm becoming a very big fan of using Betty Crocker cake mixes to save time! There's also no need to go out and spend lots of money on jars - I just bought 3 jars of strawberry jam from Tesco for around 24p each, emptied out the jam, soaked off the label and ta dah! The smaller jars were from The Range for 79p each.  

What you'll need:

Betty Crocker Classic Vanilla Cake Mix
3 Eggs
Vegetable Oil
Gel Food Colouring, the higher quality the better. I've found some of the cheaper brands to not keep their colour very well during the cooking process

100g Butter
200g Icing Sugar
1tsp Vanilla Extract

What to do:

1) Preheat the oven at 180'C. Make the cake mix, in line with the instructions on the back of the packet. If you don't want to use a packet cake mix then you can make a classic vanilla sponge mix from scratch.

2) Separate the cake mixture into 5 bowls (or however many different food colourings your using). Using a cocktail stick add the desired amount of food colouring to each bowl of cake mixture. Always start with a small amount of food colouring and build it up - you can always add more but you can't take it away!

3) I sprayed the inside of the jars with FryLight, although you don't need to. Put a couple of teaspoons of one colour cake mix into the bottom of a jar. Using the spoon, make sure the cake mixture is evenly spread around the base of the jar and that its completely touching the edge of the jar. Repeat this process with your other colours. Make sure you leave a gap of about 7cm from the top of the jar. The cake will rise and you want some space to pipe on buttercream.

4) Fill a baking tray with cold water and carefully place your jars in. Bake in the middle of your oven for around 30-40 minutes or until when a knife is put into the middle of the cake it comes out clean. 

5) As you can see the cake rises, you may need to cut the top of the some of the cakes, so that you can pipe on the buttercream. Leave the cupcakes in a jar to completely cool.  

6) To make the buttercream - put the butter in a bowl and into the microwave for 20 seconds to help soften it. Gradually beat in the icing sugar, until it's completely combined and your happy with the sweetness. Stir in the vanilla extract. Put the buttercream into a piping bag, I used a star nozzle but you can use any you have.

7) Once the cakes have completely cooled, you can pipe on the buttercream. Try to keep the buttercream below the lid line, this lets you screw on the lid and create a completely transportable cake! I added some sprinkles for a bit more colour.

Are you going to have a go at these?

Feel free to leave me a comment :)



  1. These look amazing! I've never had a go at rainbow cakes but always wanted to :)

  2. These are so cool! I'm definitely going to have to try this one time, such a great idea!


  3. I've been wanting to create both rainbow and cakes in a jar for some time now, sadly I've never really found a way to do it!
    I'm definitely keeping this post aside for me to hopefully try sometime this week :)

    -sarah xo

  4. This looks great!! I am dying to try it myself thanks for a helpful post xx

  5. I think I now know what I'll be doing with my weekend!!

  6. What a good idea! I so know what I'm treating myself to this weekend!

    Hmm maybe...

  7. These are adorable, I need to make them! :)


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