Mason Jar Cupcakes

Everything tastes better when eaten out of a jar, right? It's definitely true, I think, when it comes to cupcakes. No messy wrapper? Check. No frosting caught in the corners of your mouth? Check. All the deliciousness and presentation of a cupcake but given to you in a neat little mason jar.

 In this mason jar is my pumpkin spice cupcake made with fresh pumpkin puree, topped with maple cream cheese frosting and a roasted pumpkin seed brittle. They would be a great addition to any Halloween or holiday party as a favor for guests on the way out of the door, or an innovative way to serve dessert that guests can eat mess-free while standing.

I can dress up the jars however you'd like with fabric, burlap, colorful paper or ribbon. They can even be customized with a logo, sticker or monogram and date. A spoon attached to the side with twine would make for an even more convenient way to enjoy.

I love this idea as a wedding favor too. If you decide to forgo the traditional wedding cake, but want something sweet for your guests to take home, these little jars are it. If you want a mini dessert display in lieu of a traditional tiered cake, again, these are for you. They can be layered with any combination of frosting, filling and cake in any size jar. Easily transported and refrigerated, these babies are sure to impress anyone. Not to mention the guests get to keep the jar as a souvenir.

Grab a spoon and dig in! Get your pumpkin fix in other posts from this season here and here.

Not your average Pumpkin Cupcake

In keeping with all of the pumpkin love currently lining the grocery store shelves and coffee shop counters, here's a look into my take on the beloved fall favorite: The pumpkin cupcake.

Mine is a moist and tender pumpkin cake topped with a swirl of maple cream cheese frosting and a spiced pumpkin seed brittle. The perfect combination of crumbly, creamy and crunchy, this cake is sure to make anyone swoon over Fall. Let's get a close up of that brittle.

The cake is flavored using the homemade pumpkin puree I gave a tutorial on last week, and warm spices like cinnamon, cloves and nutmeg. The frosting has all of the nutty,creamy goodness from the cream cheese paired with the sticky, sweet maple syrup. Together they create the perfect compliment for the spice in the cake. A little crunch comes in with the toasted pumpkin seeds covered in amber colored caramel and hardened into a fall flavored brittle. Tailgating, anyone?

Vegan Rehearsal Cupcakes

I am not vegan and I do not pretend to be. In fact, my diet is pretty much the opposite of vegan. But I do love a good challenge, and I am excited to expand the repertoire of Morgan Phillips Cakes to encompass all types of diets and food allergies. Last week I had the chance to do just that while brainstorming and preparing a Vegan Thanksgiving rehearsal dinner for a new family of 25 - complete with cupcakes for dessert.

I created a menu of vegan appetizers and desserts for the hostess to choose from with the theme of Thanksgiving and their dietary restrictions in mind. Together we decided on three appetizers and four desserts. I prepared them all on the day in advance, and then delivered to the site of the dinner where the hostess re-heated and served. They had two different types of cupcakes: one a [regular] pumpkin walnut cake with maple cream cheese frosting and the second a vegan banana gingerbread cake with a fresh squeezed orange glaze and candied ginger.

 Aside from cake, the appetizers for the event included quinoa, walnut and sage stuffed mushrooms, roasted red pepper and asparagus wraps with balsamic glaze, and chick pea and sweet potato sliders with vegan chipotle mayo. The other two desserts are crust-less apple pies served in hollowed apples and cranberry pecan brittle.

 

When I say I'm up for a challenge...I mean I'm really up for a challenge.