red velvet cake in jar

Ingredients:
for the cupcakes:
1 cup flour
2 tbsp unsweetened cocoa powder
1/2 tsp salt
2/3 cup vegetable oil
3/4 cup granulated sugar
1 egg
1 tbsp vanilla extract
2 tbsp red food colouring
1/2 cup buttermilk
1/2 tsp bicarbonate of  soda
3/4 tsp white vinegar

for the cream cheese frosting:
225g cream cheese
3 tbsp butter
3 3/4 cups icing sugar
2 tsp clear vanilla extract ( to keep the whiteness of the frosting)


Method:
for the cupcakes:
1. preheat oven to 180 degrees C, line cupcake tray with 12 cupcake cases.
2. sift together flour, cocoa powder and salt
3. mix the  the oil and sugar until well combined, add the egg and mix again. add the vanilla and then food colouring until the mixture becomes a dark red shade,
4. add the flour mixture alternating with buttermilk in two bathes, continue mixing until just combines, taking care not to over mix
5. place the bicarbonate of soda in a small dish, stir in the vinegar and then add to the batter for about 10 seconds.
6. divide the mixture between the 12 paper cases.
7. bake for 20 - 25 minutes or until a tooth pick inserted comes out clean , be careful not to over bake.

for the cream cheese frosting:
1. in a bowl, cream the cheese and butter until well combined.
2. with the mixer on low, gradually add the icing sugar until thoroughly incorporated and smooth, add vanilla and mix to combine.

to assemble in the jars:
1. slice the cooled cupcakes horizontally to create layers. each cupcake will yield 2-3 layers depending how thick you want your layers to be.
2. place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer, repeat the layering process until you read the top of your jar.

if you want to garnish with sprinkled or red velvet cake crumbs.