Tag Archives: bridal shower desserts

Lovebirds Bridal Shower

Last weekend I threw a lovebirds themed bridal shower for my younger sister who is getting married in August.  I created custom invites for the shower to match the colors of her wedding and complement her invitations, which focus on a pretty calligraphy font.

To fit the theme, the table was decorated with a rustic white bird cage that held two little bird candles as my “lovebirds” and was surrounded by moss and small potted garden flowers. The flowers were tied up with twine and tags with the couple’s name on them and served double duty as favors for guests.

love birds bridal shower decor

A mimosa punch was dressed up with paper straws that held whimsical paper bird cutouts.

lovebirds bridal shower

Simple salads were the dishes du jour, making it easy to prep food as a hostess. A chicken, grape tomato and bocconcini salad was dressed with spinach and garlic mustard pesto made from my CSA bounty. Served along side it was a mixed greens salad with radishes, pecans and green apples.  All dishes were marked with tags that matched the invitations.

chicken pesto salad

Mixed summer berries with a light balsamic mint dressing completed the salad trio.

mixed berries with balsamic

love birds bridal shower theme

For dessert, guests were treated to hand-dipped pirouette cookies and homemade Lemon Lavender Cupcakes, a favorite flavor combo of the bride-to-be.

lemon lavender cupcakes

lemon lavender cupcakes



Filed under Weddings

Strawberry White Chocolate Cupcakes

Last weekend I made these pretty, spring-y Strawberry White Chocolate Cupcakes for my sister-in-law’s baby shower where they got rave reviews. They feel quite elegant making them a great dessert for a shower, luncheon or even a cocktail party.
strawberry white chocolate cupcakes

Strawberry White Chocolate Cupcakes
Strawberry Cupcakes
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
1 C butter
2 C sugar
1 tsp vanilla
4 eggs
3/4 C pureed strawberries
1/4 C half & half

Strawberry Filling
1 C pureed strawberries (approx 2/3 pint)
1/4 C sugar
1 Tbsp lemon juice
1 Tbsp cornstarch

White Chocolate Cream Cheese Frosting
8 oz reduced fat cream cheese (room temp!)
6 Tbsp butter (room temp!)
2-3 C powdered sugar
1 tsp vanilla
1-2 Tbsp half and half
8 oz white chocolate

For cupcakes, preheat oven to 350. Combine flours in a small bowl and set aside. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time and beat in vanilla. Puree strawberries in a small food processor or blender and transfer to a glass measuring cup to get the right amount. Pour half and half into the measuring cup to equal one cup total and mix well. Alternately add one-third of flours and one-third of strawberry mixture, beating well after each addition until all ingredients have been added. Spoon mixture into lined muffin pans, filling each cup 3/4 full. Bake for 24-26 minutes for large cupcakes or 17-20 minutes for standard cupcakes. Let cool completely before filling or frosting.

strawberries in a bowl

For filling, puree strawberries and transfer to a small sauce pan. Over medium heat, whisk in sugar, lemon juice and cornstarch. Cook for about 10-13 minutes, stirring occasionally until mixture is moderately thickened – more like a jam. Refridgerate for about an hour until cool.

To fill cupcakes, use a paring knife to carve “cones” out of the center of each cupcake, going about half way down the cupcake. Remove the cone and trim off 2/3 of it so that only a thin cap of cake remains. Spoon filling into the hole and place the cake cap back on top.

For frosting, begin by melting white chocolate in a double boiler until melted but just warm. (Don’t have a double boiler? I just used a Pyrex bowl fitted on top of a large sauce pan containing about 1 1/2 C water). In a large bowl, beat together room temperature butter and cream cheese until well combined. Beat in vanilla. Beat in powdered sugar, one cup at a time until mixture is moderately sweet. Let chocolate cool just slightly but not so much that it begins to harden. Pour into frosting and beat well on high. Beat in additional powdered sugar if mixture is not sweet enough or half and half to get a creamier consistency. Warning: The white chocolate may clump slightly in the frosting. Beat really well to minimize them, however they’re not that noticeable once you’ve frosted the cakes. Frost cupcakes to cover the filling hole and top with a sliced strawberry for garnish.

cupcake close up

Makes 15 Texas size cupcakes or about 30 standard cupcakes.


Filed under Treats