Sharon BrownAh, summer! The season that invites us to gather with friends and family, fire up the grill, and immerse ourselves in sunshine and laughter. More often than not, the celebrations are accompanied by delightful dishes that tickle the palate.
One such treat that has become a star at my gatherings is the Barefoot Contessa Flower Cupcake. Pairing perfectly with Italian Pasta Salad, it’s a feast for the eyes and the taste buds.
A vibrant pasta salad filled with chickpeas, crunchy veggies, and a tangy homemade dressing, all set against the backdrop of an equally delightful cupcake. That’s a match made in culinary heaven!
What is Barefoot Contessa Flower Cupcake?
The Barefoot Contessa Flower Cupcake is not just any cupcake; it’s an experience. Originating from the beloved culinary world of Ina Garten, it merges the delightful flavors of a rich butter cake with an enticing cream cheese icing.
Each bite offers a tender crumb paired with a luscious swirl of frosting. Decorated with colorful edible flowers, these cupcakes become stunning culinary presentations, suitable for any festive occasion.
The Ingredients
Let’s dive into what makes these cupcakes so irresistible. Here is a breakdown of the ingredients you will need:
- 3 cups fine granulated sugar
- 6 extra-large eggs, at room temperature
- 1 cup tangy sour cream, at room temperature
- 2 teaspoons pure vanilla bean paste
- 1/2 teaspoon almond extract for subtle nuttiness
- 18 tablespoons (2 1/4 sticks) creamy unsalted butter, softened
- 3 cups unbleached all-purpose flour
- 1/3 cup silky cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- For the Icing:
- 1 pound rich cream cheese, at room temperature
- 3/4 pound (3 sticks) velvety unsalted butter, softened
- 3/4 pound sifted powdered sugar
- 1 1/2 teaspoons Madagascar vanilla extract
- Zest of 1 lemon for a hint of freshness
How to Make Barefoot Contessa Flower Cupcake?
Now, I won’t just leave you hanging here with the list of ingredients. Making these cupcakes is an exciting journey that I’m thrilled to share. The process gives you quick steps that reward you with decadent treats.
Step 1: Prep Your Ingredients
Before you dive in, ensure all your ingredients are at room temperature. This makes a world of difference in the mixing process. Preheat your oven to 350°F (175°C) and line your cupcake pans with pretty cupcake liners.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine 18 tablespoons of softened butter and 3 cups of sugar. Using a handheld or stand mixer, beat them together until the mixture becomes fluffy and pale. This step adds air into your batter.
Step 3: Add Eggs and Extracts
Next, you’ll need to incorporate the eggs, one at a time. Make sure each egg is fully mixed in before adding the next. Follow this with the sour cream, vanilla bean paste, and almond extract. Beat until everything is well-combined.
Step 4: Whisk the Dry Ingredients
In another bowl, whisk together the flour, cornstarch, baking soda, and sea salt. This process ensures even distribution of the leavening agents and prevents any clumps in your batter.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix; a light hand here will yield lighter cupcakes.
Step 6: Fill Cupcake Liners
Spoon the batter into the lined cupcake pans. Fill each liner about two-thirds full to give them room to rise.
Step 7: Bake and Cool
Pop the pans in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once out, leave them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Prepare the Icing
While your cupcakes cool, get started on the icing. In a large bowl, beat the softened cream cheese and butter until creamy. Gradually mix in the powdered sugar, vanilla extract, and lemon zest. Keep mixing until your icing is smooth and fluffy.
Step 9: Frost the Cupcakes
Once the cupcakes are cool, generously frost them using a piping bag or a knife. Go wild with your creativity!
Step 10: Decorate with Flowers
Finish off these beauties by decorating with colorful, edible flowers. This will give them a vibrant, garden-fresh look that will impress your guests.
Notes
Here are some helpful tips to make your baking experience easier:
- Room Temperature Ingredients: Always use room temperature eggs, butter, and sour cream. This mixing method incorporates air better and results in fluffier cupcakes.
- Measuring Flour: Spoon flour into your measuring cup and level it off. This prevents packing and results in a better texture.
- Don’t Skimp on Flavor: Use high-quality vanilla paste and fresh lemon zest to enhance your frosting.
- Keep an Eye on Baking: Ovens can vary. Start checking your cupcakes a couple of minutes before the recommended baking time.
- Taste the Frosting: Feel free to adjust sweetness. If it’s too sweet for your taste, a dash of salt can help balance it out.
Storage Tips
If you need to store these cupcakes, keep them in an airtight container. They remain fresh at room temperature for up to three days. If you want them to last longer, refrigerate for up to a week.
You can freeze them, too!
Wrap tightly and store in the freezer for up to two months. Just bring them to room temperature before serving.
Serving Suggestions
When it comes to serving the Barefoot Contessa Flower Cupcake, I have a few delightful ideas you might want to consider:
- With Fresh Berries: Pair these cupcakes with fresh strawberries or raspberries. The tartness contrasts nicely with the sweetness.
- Afternoon Tea: Perfect for an afternoon tea party! A light touch of lemon tea complements this dessert well.
- Summer Wedding Delight: Ideal for summer weddings! These floral cupcakes add a special touch to the dessert table.
- Potluck Favorite: Sharing is caring! These cupcakes always win hearts in a potluck scenario.
- Picnic Treat: Pack a few in a container for a delightful picnic under the sun. They travel surprisingly well and add a touch of sweetness to your day out.
What Other Substitutes Can I Use in Barefoot Contessa Flower Cupcake?
Not everything has to be set in stone in baking. If you find yourself short on an ingredient, here are some thoughtful substitutes:
- Sour Cream: Greek Yogurt can be substituted for sour cream, providing creaminess with a slight tang.
- Granulated Sugar: Use Coconut Sugar for a less processed option. It may give a caramel-like flavor but will work well in this recipe.
- Butter: Replace with Coconut Oil for a dairy-free version. It might alter the flavor slightly but can add healthy fats.
- Almond Extract: If you’re not a fan of almond flavor, Vanilla Extract can easily take its place.
- Edible Flowers: If you can’t find them or they’re out of season, use Fruit Slices or a sprinkle of Cocoa Powder for decoration instead.
Barefoot Contessa Flower Cupcake Recipe
Equipment
- Large mixing bowl
Ingredients
- 3 cups fine granulated sugar
- 6 extra-large eggs at room temperature
- 1 cup tangy sour cream at room temperature
- 2 teaspoons pure vanilla bean paste
- 1/2 teaspoon almond extract for subtle nuttiness
- 18 tablespoons 2 1/4 sticks creamy unsalted butter, softened
- 3 cups unbleached all-purpose flour
- 1/3 cup silky cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- For the Icing:
- 1 pound rich cream cheese at room temperature
- 3/4 pound 3 sticks velvety unsalted butter, softened
- 3/4 pound sifted powdered sugar
- 1 1/2 teaspoons Madagascar vanilla extract
- Zest of 1 lemon for a hint of freshness
Instructions
- Before you dive in, ensure all your ingredients are at room temperature. This makes a world of difference in the mixing process. Preheat your oven to 350°F (175°C) and line your cupcake pans with pretty cupcake liners.
- In a large mixing bowl, combine 18 tablespoons of softened butter and 3 cups of sugar. Using a handheld or stand mixer, beat them together until the mixture becomes fluffy and pale. This step adds air into your batter.
- Next, you’ll need to incorporate the eggs, one at a time. Make sure each egg is fully mixed in before adding the next. Follow this with the sour cream, vanilla bean paste, and almond extract. Beat until everything is well-combined.
- In another bowl, whisk together the flour, cornstarch, baking soda, and sea salt. This process ensures even distribution of the leavening agents and prevents any clumps in your batter.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix; a light hand here will yield lighter cupcakes.
- Spoon the batter into the lined cupcake pans. Fill each liner about two-thirds full to give them room to rise.
- Pop the pans in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once out, leave them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While your cupcakes cool, get started on the icing. In a large bowl, beat the softened cream cheese and butter until creamy. Gradually mix in the powdered sugar, vanilla extract, and lemon zest. Keep mixing until your icing is smooth and fluffy.
- Once the cupcakes are cool, generously frost them using a piping bag or a knife. Go wild with your creativity!
- Finish off these beauties by decorating with colorful, edible flowers. This will give them a vibrant, garden-fresh look that will impress your guests.
Notes
- Room Temperature Ingredients: Always use room temperature eggs, butter, and sour cream. This mixing method incorporates air better and results in fluffier cupcakes.
- Measuring Flour: Spoon flour into your measuring cup and level it off. This prevents packing and results in a better texture.
- Don’t Skimp on Flavor: Use high-quality vanilla paste and fresh lemon zest to enhance your frosting.
- Keep an Eye on Baking: Ovens can vary. Start checking your cupcakes a couple of minutes before the recommended baking time.
- Taste the Frosting: Feel free to adjust sweetness. If it’s too sweet for your taste, a dash of salt can help balance it out.
Nutrition
Frequently Asked Questions
Conclusion
Baking the Barefoot Contessa Flower Cupcake is not just about preparing a dish—it’s about crafting something beautiful that can bring joy to others. The combination of flavors and the visual appeal is truly a feast.
Sharing stories, laughter, and delicious food creates memories that linger long after the last crumb is gone. So, the next time you’re planning an event—or even just treating yourself—give these cupcakes a shot. You won’t be disappointed!
