Most of my family and friends know that I’ve developed a real interest in baking and cooking over the past year or so. I find it quite relaxing, it distracts me from all the work that has still to be done in our house, and it’s so satisfying to get the end result of something you have worked on turning out smelling and tasting nice. As a result of my new hobby, I received a number of cookbooks over the Christmas holidays, but also a very exciting package from my sister which contained the pre-made mix from a company called The Mason Jar Cookie Company.
The mix I received was for red velvet and white chocolate chip cupcakes. I wanted as long as I could before giving it a go – I was so excited to try it because red velvet is one of my favourite flavours of cake (so much so that it was the flavour of one of our wedding cake tiers), but also I needed to make sure that I would be able to share it with enough people as otherwise I’d eat the entire batch of buns!
Normally, when I do a sweet treats bake, I do it on a Sunday so I can bring it into work on the Monday and share it with the people I work with, but they’re all still on their health buzz for January at the moment, and I didn’t want to see them going to waste, especially if they would taste as nice as I thought they would.
Luckily, I had an upcoming badminton match, and as we were the home team hosting we all had to bring some form of refreshments for both teams to enjoy after the games. It was the perfect opportunity for them to be ate (and hopefully enjoyed) so I gave it a whirl.
One portion of red velvet and chocolate chip mixture from The Mason Jar Cookie Company
113g room temperature butter
180 ml milk
1 tsp vanilla extract
Preheat your oven to 190°C
Empty contents of mason jar into mixing bowl, and mix thoroughly, making sure any lumps that are in there are broken up.
Mix in the butter to the mixture, and once the butter has been mixed as best you can, add in the 3 eggs, the vanilla extract and the milk and mix until mixture is smooth.
It turned out to be a very wet mixture, so don’t panic if it seems that way.
Line your bun case with cupcake cases, (I got 13 cupcakes from the mixture, but they were quite big so I’d say you’d be able to get more out of the mixture than that if you wanted).
Bake the cupcakes for 15 minutes, or until a toothpick put into the center of them comes out clean, and put them to cool on a wire rack when cool enough to take out of tray.
If you don’t have the mixture from the Mason Jar Cookie Company, I’ve found a similar recipe here. I trialled it later on in the week, and it turned out just as nice although it had a much more vibrant red colour than the cupcakes from the Mason Jar cookie company. Just don't forget to add as many white chocolate chips to the mixture as you’d like - they're not in that recipe.
Happy baking (and happy eating)!