Barefoot in the Kitchen

Cupcakes!

What happens at the bachelorette party stays at the bachelorette party.

Unless of course you have three of the most amazing cupcake recipes of all time. That I will give you. The rest, well…I am sworn to secrecy.

I recommend sharing these with lovely new family members, lots of giggling, and a few top secret bonding activities of your choice.

Many thanks to my dear friend Tettora for helping me frost these cupcakes. I made them the day before the party, wrapped them up tight, and we finished them the day of. Level-headed, creative and full of encouragement, everyone should have their longest childhood friend ease away kitchen stress!!

All recipes adapted from Martha Stewart

Red Velvet Cupcakes
2 1/2 cups flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable or olive oil
2 large eggs
1/2 teaspoon red food color
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Combine flour, cocoa powder and salt.

Whisk together oil and sugar. Add eggs one at a time until combined. Mix in food color and vanilla. Add in flour mixture in three batches, alternating with buttermilk.

Stir together baking soda and vinegar and add it to the batter.

Fill cupcake liners 3/4 way full and bake at 350 degrees for twenty minutes. Cool completely before frosting.

Cream Cheese Frosting

2 sticks unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound confectioners’ sugar
3/4 teaspoon vanilla extract

Beat butter and cream cheese until light and fluffy.

Add sugar one cup at a time.

Add vanilla and mix until smooth.

Brown Sugar Pound Cakes

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 sticks unsalted butter, room temperature

2 1/4 cups packed brown sugar

4 large eggs, room temperature

3/4 cup buttermilk

Combine flour, baking powder and salt.

Cream butter and brown sugar until pale and fluffy. Add eggs one at a time. Add flour mixture in three batches, alternating with buttermilk.

Fill cupcakes liners 3/4 full. Bake at 325 degrees for 25 minutes. Cool completely before icing.

Brown Butter Icing

1 stick unsalted butter

2 cups confectioner’s sugar

2 teaspoons vanilla extract

2 tablespoons milk

Brown butter in a saucepan, swirling occasionally, until nut brown in color. Dark granules will form on the bottom of the pan and it will smell nutty. Make sure you watch it carefully and that it does not burn.

Pour butter into a bowl, leaving browned granules on the bottom.

Add sugar, vanilla, and milk and stir until smooth. Ice cupcakes immediately.

Strawberry Cupcakes

2 3/4 cups flour
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
2 1/4 cups sugar
3 large eggs plus 1 large egg white
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish

Whisk together all dry ingredients.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.

Combine milk and vanilla and add to butter mixture, alternating with the flour mixture.

Stir in chopped strawberries. Fill cupcake liners 2/3 full and bake at 350 degrees for 20 minutes. Cool before frosting.

Strawberry Buttercream

4 large egg whites, room temperature
1 1/4 cups sugar
3 sticks unsalted butter, softened, cut into small pieces
1 1/2 cups fresh strawberries, pureed

Combine egg whites and sugar in a heatproof bowl over a pot of simmering water. Whisk until mixture is warm to the touch and the sugar is dissolved.

Mix with electric or stand mixer until stiff peaks form. Continue until mixture is fluffy and glossy, about 10 minutes.

Add butter a few tablespoons at a time. After all butter is added, beat for an additional 2-3 minutes. Beat in strawberries until combined and smooth.