Cupcake In A Cup/jar?

Baking By surgery2 Updated 29 Sep 2010 , 5:30pm by MariaK38

surgery2 Posted 27 Sep 2010 , 8:47pm
post #1 of 11

I have recently had GREAT success selling the cupcake in a cup/jar concept. I bake cupcakes in regular size 24 cupcake tins per pan, without liners, cool, then i layer into 9oz squat or 12oz tall CLEAR plastic drinking glasses from GFS and then lid them, for special orders some people want them in those 4 or 8 oz mason jars that i buy at walmart. I slice the cuppies in half horizontally, then start with a layer piped in of bettercreme, or other fillings/puddings, then the bottom half of cuppie, then another filling, fruit/something, then the other half of cuppie, then top with swirl of bettercreme then a garnish. My popular combos are the red velvet cupcake layered with that cooked milk icing (poor man's icing) and fudge filling, another combo is the yellow cuppie layered with bettercreme and strawberry filling, either fresh or canned, also a lemon cuppie layered with cherry filling and cheesecake filling, they are so fun and popular. Just did a wedding for 200 of them.

10 replies
surgery2 Posted 27 Sep 2010 , 8:52pm
post #2 of 11

then i finish them with a plastic spoon wrapped around the cup/jar with ribbon that coordinated with the flavor/color of the item(s), for the wedding the bride bought beautiful real silver spoons for me to attach to the glasses, the glasses were bought by her to and were goblet type stemware, so elegant

MariaK38 Posted 28 Sep 2010 , 2:11am
post #3 of 11

I've been thinking of doing something like these, too! It's great to see that someone has success with them. I'm curious how much you charged for each one for the wedding you did.. do you mind sharing?
Thanks! Glad you're doing so well!


surgery2 Posted 28 Sep 2010 , 10:31pm
post #4 of 11

those were actually filled with a cuppie and a half equivilant,as the goblets were 10 oz I do believe, each half being a different flavor, and four different fillings topping with bettercreame and then a findant decoration on top, I got 6.50 a piece, she was willing to pay that, each cuppie was used a #16 scoop of batter to make and the fillings I used a #20 scoop between each cuppie layer, and at the bootm of goblet and top of last cuppie, just under the flavored bettercreme, she supplied the goblets, silver spoons and ribbon

hope that helps!

MariaK38 Posted 28 Sep 2010 , 10:49pm
post #5 of 11

thank you, this really helps! maybe when things slow down for me after the holidays, I'll put something similar together for my customers. Thanks again!

ponderiffic Posted 28 Sep 2010 , 11:11pm
post #6 of 11

Do you have pictures?

imagenthatnj Posted 28 Sep 2010 , 11:18pm
post #7 of 11
Pallison Posted 29 Sep 2010 , 6:16am
post #8 of 11

Cupcakes in jar are also featured in this month's Deen Bros Tailgating magazine...they present a Boston Cream Cupcake in a Jar, a Lemon Cupcake in a Jar, and a Chocolate Toffy Cupcake in a Jar....they look really good....!!!

surgery2 Posted 29 Sep 2010 , 4:20pm
post #9 of 11

I have been doing cakes/confections for over 25 yrs now and just frankly stopped taking pictures 15 yrs ago, I figured if word of mouth or if they dont trust me, I dont need them as customers, my work has alaways spoken for itself, as we are not a huge community, but the community is quite a wealthy one, and everyone knows everyone pretty much.

CNCS Posted 29 Sep 2010 , 4:46pm
post #10 of 11

Sundae cups with lids are what I use. My italian cream cheese ones are the best sellers followed by chocolate lava. Surprisingly the strawberry short cakes dont sell as well.

I've been thinking about moving onto a smaller cup lid combo with some sort of pie like key lime or lemon.

MariaK38 Posted 29 Sep 2010 , 5:30pm
post #11 of 11

wow, boston cream is my fav! I'd love to try it in a jar... maybe with yellow cake, vanilla instant pudding, and dark chocolate frosting or candy melts. Do you think it would need to be refrigerated because of the pudding?

Quote by @%username% on %date%