This weekend I hosted a baby shower and luncheon for my dear friend. So many of her extended family and close friends attended that we literally squeezed into my home. Lot's of women = lots of baby love!
I just had to post this picture of the expectant mom with some of her hubby's side of the family - talk about gorgeous women! There are aunty's, great aunty's, grandma's and great grandma's pictured.
The menu included Spinach Mandarin Orange Salad with Raspberry Vinagrette, Napa Cabbage Oriental Salad, Fruited Curry Chicken Salad, Mini Muffins and cheese and crackers. But the hit of the party were the cupcakes.
Chocolate Cupcakes
1 box devils food cake mix (Duncan Hines is best - in my opinion)
3 large eggs
1/2 cup butter, melted
1 cup of water
Melt the butter in the microwave. Add all ingredients in a mixing bowl and blend on low for 1 minute. Then mix on high for 1 minute. Fill cupcake liners 1/2 full and bake according to box directions (my cupcake pans are dark so I bake them at 325 degrees for 18-20 minutes).
Chocolate Fudge Butter Cream Frosting
4 cups powdered sugar (needs to be thick enough to pipe onto cupcakes)
1 cup butter, softened
1 cup crisco shortening
1 pinch of salt
1/2 -1 cup cocoa powder, depending on how chocolatey you want the cupcakes to be
1/4 tsp almond extract
1/4 cup heavy cream
Blend butter and crisco until smooth. Add salt, cocoa powder and almond extract. Gradually add powdered sugar blending well after each addition. Eventually you will have a very thick mixture. On the highest speed of your mixer, stream in the heavy whipping cream nice and slow - not too much at once. Basically you are whipping the cream into the frosting....get it?....Butter cream! Beat for 1 minute.
Lemon Cream Cheese Cupcakes
1 box white cake mix (Again, Duncan Hines is the best in my opinion)
1 box (3.4 oz) Jell-O Lemon flavor instant pudding mix
1 cup water
4 egg whites
2 Tbsp. oil
1 tsp. lemon extract
Heat oven to 325 degrees (my cupcake pans are dark, remember?) Beat cake mix, pudding mix, water, egg whites, oil and extract in large bowl with mixer on low speed until moistened. Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper lined muffin cups (about 1/2 full). Bake 18-20 minutes.
Lemon Cream Cheese Frosting
4 cups powdered sugar
1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 Tbsp. lemon juice
1/4 tsp. lemon extract
1/4 cup heavy cream
Beat powdered sugar, cream cheese, butter, juice and extract with mixer on low speed until well blended. On the highest speed of your mixer, stream in the heavy whipping cream nice and slow - not too much at once. Basically you are whipping the cream into the frosting. Beat for 1 minute.
That's it. Pipe onto your cupcakes and eat all the deliciousness.
