Bridal Shower Pictures

This past Sunday I threw a Bridal Shower for my sister and her partner. I spent two months planning, organizing and test running the menu. And then cooked Friday night, all day Saturday and the better part of Sunday morning putting the final touches on everything. I was so busy cooking I didn't have much time to stop and take pictures. Here is what I did manage to capture on film.

We adapted a few recipes from here - including the Asian style meatballs

I also made 3 types of cupcakes

Mexican Hot Chocolate Mini Cupcakes

 

Vanilla cupcakes with a strawberry filling

Angelfood cupcakes with a lemon curd center and coconut/almond tops

Since my sister is vegan I tried to make food for her too.

Sauted Veggie wonton cups

Cashew Mushroom Pate

Martha's Pasta Crunch (<big bummer)

The food came out beautiful as did the decorations and table settings:

 

Confessions of the Over Anxious

My sister's bridal shower is just days away (well a week away) and we're going full force on finalizing the menu. So far I have settled on two cupcakes - Mexican Hot Chocolate and the Lemon filled Angel food cupcakes...but I just haven't been 100% happy with having only two options. I've been searching for a third. A non-chocolate and non-fruit cupcake. 

A few weeks ago I came across a Cinnamon Maple French Toast Cupcake on the Cupcake Blog. However, they just show pictures (no recipes) - so I Googled to see what I could find. I did find a number of websites (surprisingly many with either cream cheese frosting or incorporated bacon into the mix somehow). Needless to say I just wasn't all that excited.

After browsing a few recipes I thought that it seemed simple enough - basically a cinnamon spice cake and a maple extract infused buttercream and we'd be good....wrong. 

Last night I was a little over anxious to try them out (remember I only have a week until the party). I used a box instead of from scratch (and it was a little too over spiced) and didn't have maple extract so I used a little syrup instead. As of last night they were very yummy but super sticky. I stuck them in the fridge hoping they'd firm up some....we'll see what happens.

Sadness. 

Citrus Burst Cupcakes

Made orange pound cake cupcakes with a lemon frosting for a Japanese Relief Fundraiser-Bake Sale tomorrow.

Cupcake Poll Closed

Thank you to everyone who voted on the Cupcake Poll. 

The (voted) winning cupcakes were:

First Place: Boston Cream Pie Cupcakes

Second Place: Chocolate cupcakes with PB frosting

(Tied) Third Place: Lemon Kiwi Cupcakes and Almond Joy Cupcakes

I have made the Almond Joy Cupcakes (which went over very well with my taste-testers) and the Boston Cream Pie Cupcakes (which bombed in a way. The recipes I used just weren't that impressive). 

I'm not sure if the Kiwi one's are going to work out. I'm just worried that the Kiwi is so light and delicate it will be overpowered by the Lemon. 

And as for the Chocolate cupcakes with Peanut Butter frosting - I think I'll make these for someone's upcoming birthday but the winner (taste-tester wise) for a Chocolate Cupcake at the bridal shower is the 

Mexican Hot Chocolate Cupcake!!

Thank you again to everyone who voted and I'll keep posting pictures as new cupcakes come out of the oven. 

Happy Eating!

Pictures: Honey Cupcakes

CUPCAKES:

FROSTING:

They looked fantastic and tasted alright...but not enough to promote or share.

Cupcake FAIL (Honey Cupcakes)

I don't know what it was but this was a cupcake FAIL! I realize that most recipes found in cookbooks aren't tried out before being published but I found this on someone's blog/website. 

The cakes came out way too dense...I'm talking could have built a brick house if I wanted too. The frosting was too buttery tasting if you ask me. I know BUTTERcream frosting but I think there was too much.

I don't know what happened but we ended up giving most of them away and the few that were left at home we ended up tossing out. 

I will post the pictures anyway, because while I thought they tasted sub-par they did look pretty (pics coming soon). However, I will not be posting the recipe. I don't want to be blamed for anyone mistaking it as a recommendation.

Chocolate Chip Cookie Dough Cupcakes

Cupcakes:
1 box Butter Golden Cake Mix
3 eggs
1/2 C butter, room temperature
2/3 C water
1 tsp vanilla
1 bag chocolate chips

Make cake according to box. Add vanilla and chocolate chips. Preheat over to 375 degrees and bake cupcakes 20 minutes. Once cooled cut cones out of the tops (see pictures) for fillings.

Center Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Fill holes made in cupcakes immediately and top with cone (filling will be sticky but easier to manage).

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips or topping with mini chocolate chip cookies for decoration.