Sunday, October 3, 2010

Bridal Shower Cupcakes


Katie and all of the bridesmaids

I have been scared out of my mind for the past month, wondering if the bridal shower I was helping to plan would turn out how we all imagined. All of the bridesmaids helped to plan my best friend Katie's bridal shower, and I was in charge of the desserts (and the favors). At first I wanted to make petit fours, then I decided against it in favor of cupcakes. But then the search for the perfect bridal shower cupcake went into effect. I wanted something that Katie would love and would also tie in with the other food and decor. Katie loves red velvet, so I made a batch of red velvet cupcakes with cream cheese frosting. But I had to make another type of cupcake, so I went with lemon poppyseed cupcakes with vanilla buttercream and lemon zest. Sims came up with the great idea to use lemons as card-holders to designate what each item was, so everything went well together. I was so excited that everything turned out beautifully, and here's a few pictures of the brunch. We were so lucky that Michelle offered up her gorgeous home to host the shower, and Katie got so many great kitchen items that I think I'm going to have to start cooking at her house when they move in at the end of the month!

The spread

Parfaits

Lemon Poppy Seed Cupcakes

1 cup all-purpose flour
1 1/2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup plus 2 tablespoons butter, room temperature
2 large eggs, room temperature
1 teaspoon freshly grated lemon zest
1/2 teaspoon lemon extract
1/4 cup sour cream

Preheat your over to 350 degrees, and line cupcake or muffin pan with cupcake liners.

In a bowl, whisk together the flour, poppy seeds, baking powder and salt. In another bowl, beat the sugar and butter together until light and fluffy, about 2-3 minutes on medium-high speed. Add the eggs, lemon zest and lemon extract, and beat until combined. Add the flour mixture and beat on low speed until just combined, about 1 minute. Add the sour cream and beat until just combined, scraping down the sides of the bowl as needed.

Divide the batter evenly among the cupcake liners, filling each about three-fourths full. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour. Frost with your favorite buttercream recipe and garnish with lemon zest.


4 comments:

  1. Your spread looked beautiful! And the cupcakes sound delicious...I'm going to have to try this recipe out!

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  2. Nik- The spread looks fabulous, you are quite the hostess with the mostess!

    xo
    Jules

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  3. Nikki, great job with the shower. The cupcakes look great. I can't wait to make a batch. Terra

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  4. Thank you Nikki everything was great! I can't wait to make these cupcakes

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