In an effort to lure my coworkers to a 45 minute presentation about my unit’s spring priorities and initiatives last Friday, I promised to provide a cupcake bar. It was really selfish on my part, as I’ve had a number of recipes from the Martha Stewart cupcake cookbook I’ve been wanting try, and this provided a perfect opportunity.
I baked five batches on Thursday night, and I also made the caramel and lemon fillings. That part of the process took about four hours—I was surprised at how quickly it went. I made the frosting recipes the next morning, which took about a hour and a half. I decorated the cupcakes in the office breakroom with the help from my coworkers (“other duties as assigned,” they joked).
We saved back one of each of the cupcakes and split them into four pieces so we could each try a bit of each one. I had two clear favorites–these strawberry cupcakes with strawberry meringue buttercream (possibly the best frosting ever)….
And these salted caramel cupcakes with chocolate buttercream, topped with sea salt:
I also made lemon cupcakes with lemon curd filling:
And the S’mores cupcakes I’ve made before:
These red velvet cupcakes with cream cheese frosting went pretty quickly!
I loved the volume of this project. Unfortunately (or maybe fortunately…) there weren’t many leftovers!
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