Spring is all about new life popping up everywhere! So it seems a natural fit to tell you about a baby shower I cupcake catered for a family friend. She is having a girl, so naturally the only stipulation was for the cupcakes to be pink. And we all know how much I LOVE pink!
So with some quality Wilson's pink dye (found at Michaels), flower candies (found at Party City or Michaels), and sprinkles (found at Party City, a local
grocery store, or - you'll never guess - Michaels!), I whipped up some appropriately girlie cupcakes.
100 mini cupcakes and 15 giant cupcakes later, I had a present for the new mama to delight the eye and tickle the taste buds! I did two shades of light pink vanilla frosting as well as a delicious milk chocolate frosting
adorned in pink accessories. There were three kinds of cake: Butter Yellow, Devil's Food chocolate, and red velvet. The red velvet was paired with the traditional cream cheese frosting from Martha Stewart's Cupcake cookbook. And let me just say about Martha's icing - the woman LOVES butter probably as much as I love pink! Which is A LOT! But when I'm cupcake
catering an event, I pull out all of the fatteningly delicious stops - no cutting corners. However, I will say that I can't taste a different in the cream cheese frosting that used original or 1/3 fat cream cheese. Why not be healthy if we can right? Although we are eating cupcakes...
The Jumbo cupcakes, were hollow in the middle and filled with frosting. I just used a sharp knife to hallow out a cone in the
middle. Especially with the jumbo size that typically get a little overcooked on the edges, the icing filling really ensures a satisfying flavor that makes them a hit regardless.
At the end of the day, all I can go on is reactions from other guests. I will tell you that one five-year-old and her best friend tapped me on the leg to tell me that they ate 15 mini cupcakes (13 that they were sanctioned to have, 3 that they're mom didn't know about! Yes, I'm also aware that didn't add to fifteen haha! but they are five and were on an undoubtedly ridiculous sugar high!). Yikes!!
It's spring time in my kitchen! You can really tell by all of the flowers popping up!! Thanks to a flower-shaped cupcake pan, I was easily able to create this delicious tribute to Spring. As you can see from the pan below, you can still use the normal-sized cupcake paper liner. The only part left exposed is the petals, so for safe-eating, I lined the petal part with butter for ease of removing them, without breaking the cake, from the pan.
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