Red velvet Jar Cake

FOR THE CAKE:

1 cup all purpose flour

3/4 cup icing sugar

1/4 tsp. baking soda

1tsp Baking soda

1tbsp. cocoa powder

1/2 tsp. salt

4 large eggs (room temperature)

3/4 cup melted butter

1/2 cup buttermilk

2 tbsp liquid red food coloring

1 tsp vanilla extract

1 tsp white vinegar

FOR THE FROSTING:

150gm cream cheese

1/2 cup butter

2tsp vanilla extract

1cup icing sugar

DIRECTION:

1. Preheat the oven to 350° F. Line cupcake pans with cup cake liners.

2. In a medium bowl, combine the flour, sugar, baking soda,baking powder, cocoa powder and salt; whisk to blend.

3. Then whisk in the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar until well blended. 

4. Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

5. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the icing sugar until totally incorporated, increase the speed and then beat until smooth. 

6. Once cupcakes are cooled, cut them in half. Layer in the glass jars, with half a cupcake, frosting, then repeat thrice.