Sunday, May 1, 2011

Showered with Cupcakes

My brother-in-law is getting married! His soon-to-be wife and my soon-to-be sister-in-law had her shower this past weekend. The theme of her shower was Paris, as this is where Katia and Jay will be honeymooning. My mother-in-law asked me to make some cupcakes for the shower and so Katia gave me some favorite flavors.

I made 3 different types. The first was a strawberry cupcake with strawberry frosting, topped with a fresh strawberry. The second was a lemon cupcake with lemon and vanilla frosting, topped with a meringue Eiffle Tower (royal icing), a meringue flower and edible silver pearls. The third was a vanilla cupcake with chocolate frosting, topped with edible pearls.

I love the decoration aspect of cupcake making! It is my favorite part!

Happy Bridal Shower Katia! xoxo

Giving The Gift Of S'more Bites

Who doesn't like S'mores? I made a special order for a friend who was looking to give thank you gifts out. These are fun little boxes of S'more Bites that were made.

Lemon Drop Easter Bunny Cupcakes

Since before I was 2 my family has spent nearly every single Easter Sunday at our friends home. Every year, including this one, there is an Easter egg hunt; it's a tradition. For this Easter, I made lemon drop cupcake. Again, I found a recipe in the same magazine as the cinnamon bun cupcake, however, I altered it a bit. I might alter it again, to get a more unique lemon flavor next time, after all these are lemon drop cupcakes, not just lemon.

These cupcakes had a light lemon flavor, not too overpowering. The frosting was lemon flavored to enhance the lemon flavor but also giving it the creamy texture to contrast the cake. The bunnies are made out of a marshmallow fondant and the eggs are Jordan almond candies.

Cinnamon Bun Cupcake

For Easter, Mike's aunt and uncle had us all over for Sunday brunch. Since desserts are typically what I do, I thought a cinnamon bun cupcake would be appropriate as a late morning treat. I found this recipe in a special edition Better Homes and Garden magazine, given to me so very thoughtfully by my husband. These cupcake are phenomenal! If you would like the recipe, please feel free to e-mail me.

These cupcakes were really cool to make. When I first decided to make them, I wondered how the cupcakes would get the cinnamon swirl in the middle. What is neat about these cupcakes is that the "swirl" is actually made by layering batter and the cinnamon/sugar mixture, batter first, followed by cinnamon and sugar, batter again, and topped with the cinnamon/sugar. I was fortunate that the cupcake holders I used were very sheer so that you could see the beautiful layers after they were done baking.

As for the frosting, cinnamon buns are sweet as they are, so instead of putting a swirl of frosting, I decided to just drizzle vanilla frosting over the tops. This added just the right amount of sweetness needed from the sugary frosting.

I really loved this recipe and they seemed to be enjoyed at brunch. I definitely recommend finding desserts to double as breakfast foods :)