Bridal Shower

Check out our cupcakes made for Mary's Bridal Shower this past weekend...

Raspberry Frosting on Chocolate Cupcake

Display of cupcakes at bridal shower by the bridal party

Display of cupcakes at bridal shower by the bridal party

"Jaws" Cupcakes

Below are cupcakes made for a "Jaws" themed birthday party...

Wedding Cake & Cupcakes Tier

Congratulations to the bride & groom!

Cupcakes - red velvet with cream cheese frosting (Heartbreak Hotel)

Cake - red velvet with buttercream frosting

Bridal Shower & Housewarming

This weekend was very busy for us. Two events - 48 cupcakes - ONE day!  We made vanilla with strawberry frosting, red velvet and by request we tried Death by Oreo Cookies (recipe inspired by instructables.com).


For the bridal shower:

Death by Oreo - see below for recipe

Some pics of the cupcakes for the housewarming:

Recipe for Death by Oreo cupcake

Estimated Cooking Time: About 25 to 30 minutes

Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

Cupcakes for a wedding showcase

As promised, here's a few more pictures of the cupcakes made for a wedding showcase last week.
Let us know your thoughts and what you would like to see more of...

before black magic mixed

black magic before it was baked

oh yum!!! almost all done

the making of red velvet

red velvet out of the oven

the cupcakes on the cooling rack

vanilla with strawberry frosting

 

red velvet with cream cheese frosting

black magic

finished products ready for delivery

Red Velvet Cream Cheese Cupcakes

We love red velvet, just can't get enough of it! So of course when there's a twist for it, we had to go give it a try. Check out the Red Velvet Cream Cheese Cupcakes (recipe from Lick The Bowl Good) that was baked this weekend at our kitchen.

Red Velvet Cream Cheese cupcakes surrounding our chocolate cupcakes topped with raspberry frosting

 

Ingredients:

Filling:

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
• 1/4 teaspoon vanilla

Batter:

• 1 cup plus 2 tablespoons all purpose flour
• 2 teaspoons unsweetened natural cocoa powder
• 1/2 teaspoon baking soda
• 1/4 plus 1/8 teaspoon salt
• 1/2 cup vegetable oil
• 2/3 cup granulated sugar
• 1 teaspoon vinegar
• 1 large egg
• 1 tablespoon red food coloring
• 3/4 teaspoons vanilla
• 3 tablespoons sour cream

Directions:

1. Preheat oven to 350 degrees F. Line muffin cups with paper liners.
2. Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
3. In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
4. In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended.
5. Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
6. Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.

Best served slightly chilled. – Makes 8-9