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Nutrition Facts
Serving Size 1 (45g) Recipe makes 24 servings The following items or measurements are not included below: 1 cup miniature M&M's chocolate candies
Calories 140
Calories from Fat 38		(27%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 133mg		5%
Potassium 36mg		1%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 0.3g	1%
	Sugars 14.0g
Protein 2.0g		4%
detailed view... how is this calculated?

Rainbow Cupcakes (Gift Mix in a Jar)

Recipe #254104 | 1 hour | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mom2Rose
Sep 19, 2007

Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 24 cupcakes.

SERVES 24 , 24 cupcakes (change servings and units)

Ingredients

JAR Ingredients

2 1/4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup miniature M&M's chocolate candies
1 2/3 cups sugar

ADDITIONAL INGREDIENTS (to be added by the recipient)

3 large egg whites
1 cup milk
1/2 cup butter, softened
2 teaspoons vanilla extract

Directions

1
Creating the Gift in a Jar:
2
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3
Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, M&Ms and then sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5
RAINBOW CUPCAKES GIFT TAG:
6
Additional ingredients to be added by the recipient: 3 large egg whites, 1 cup milk, 1/2 cup butter, softened, and 2 tsp vanilla extract.
7
RAINBOW CUPCAKES INSTRUCTIONS:
8
Preheat oven to 350.
9
In a large bowl, combine the egg whites, milk, butter and extract; blend with electric mixer set on medium speed for 2 minutes.
10
Add the contents of the jar and blend on low speed for 2 minutes.
11
Spoon the batter into papered muffin tins, filling each liner two-thirds full.
12
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
13
Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
14
Serve immediately or store in an airtight container for up to 1 week.

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Featured Reviews for This Recipe

From: KITTENCAL

On Dec 22, 2007

I just tryed this wonderful recipe out before making up the jar for holiday gift giving and they baked out very light, I am going to make one more batch using white shortening in place of butter and see how that goes before filling the jars, this makes a wonderful gift for the baker on you list, thank for sharing this Mom2Rose, Merry Christmas!...Kitten