Lauren’s Tea Party Bridal Shower & Lemon Vanilla Cupcakes

by Chrissy

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Cupcakes!

Beautiful mini bridal shower cupcakes, made especially for my best pal, Lauren.

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For this shower, the girls of the LYK stepped into the roles of Bride-to-be and Maid of Honor. It was nice to have someone else do all the cooking, and most of the baking.

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I said, most. I still had to bake my other half some zesty cupcakes for the grand celebration!

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Her wedding colors are yellow, silver, and neutrals. These lemon cupcakes fit the role, perfectly.

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The cake is fluffy, moist and has just the right amount of lemony tartness. The fluffy buttercream frosting is literally to die for. Together, they are a match made in heaven.

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As you can see, I had to do a taste-test, just to be absolutely sure the crowd would love them.

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I may have tried a couple just to be thorough.

I take my job seriously, you know.

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The good news is that they traveled well, after piping on the frosting and sprinkling over pretty yellow sprinkles and dusted with gold iridescence.

Then it was time to par-tay.

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What a lovely room! It was the perfect setting for the shower. Carolina, Darci, and I were able to bring just enough “Lauren” to the room without going overboard. Simple, elegant, with the perfect pop of color and individualized touches.

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Three generations of lovely ladies.

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Simple and stunning silver mercury glass votive aren’t just for candles. We loved the simplicity of placing a couple flowers inside.

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L & C Tea Party favors, filled with a variety of customized tagged tea bags.

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The menu & table décor.

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Although it was a tea party, it was also a champagne party. As it should be.

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The herb guessing game was a fun one to play. Marjoram was the herb that puzzled everyone!

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Kitchen gadget guessing game! Through friends & family, I was able to gather up quite the random array of odd/obscure kitchen tools. Here were some of the real stumpers: ricer, aebleskiver tongs, sugar scuttle.

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Delicious tea sandwiches and food spread.

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The smoked salmon and deviled quail egg with caviar was fantastic! By far our favorite of the spread.

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Berries and fresh whipped cream.

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Parisian dessert spread.

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The Princess Bride on her throne of gifts. Yes, she is being fanned.

She made me sit down next to her after this little charade.

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Isn’t she beautiful??

She only broke 1 bow, while opening gifts this round, but she still has one more shower to attend! Hopefully, this bow bouquet will grow a little bigger and maybe her number of future children will too Winking smile.

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Lemon Cupcakes with Fluffy Vanilla Buttercream Frosting

Adapted from Sally’s Baking Addiction

Print Recipe!

Makes about 6 dozen mini cupcakes or 2 dozen regular.

Ingredients:

For the cupcakes:

1 stick (1/2 cup) unsalted butter, at room temperature

1 1/2 cups sugar

4 large egg whites

1 cup, plus 2 Tbsp milk (or milk and almond milk combo)

2 Tbsp fresh lemon juice

3 Tbsp lemon zest (about 5-6 lemons, zested)

3/4 tsp lemon extract

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp salt

 

For the frosting:

2 sticks (1 cup) unsalted butter, at room temperature

1/4 cup heavy cream

2 1/2 tsp vanilla bean paste (or vanilla extract)

3 1/2 cups powdered sugar, sifted

1/8-1/4 tsp salt

décor/toppings

 

Directions:

For the Cupcakes: Preheat oven to 375 and prepare muffin pan with liners.

Combine the dry ingredients (flour, baking powder, salt) and set aside.

In the bowl of the stand mixer, beat softened butter and sugar together for 2 minutes, until creamed. Gradually add the egg whites, mixing well on a high speed to incorporate them into the batter. Add milk, lemon juice, lemon zest, lemon extract, and vanilla extract, and mix on medium-low speed until well combined, scraping down the sides and bottom, if necessary.

Gradually add the dry mixture and mix just until combined, scraping the sides and bottom, as needed.

Using a small cookie scoop, fill cupcake liners 3/4 full with batter. Bake for 18-22 minutes, until toothpick inserted in center comes out clean. After allowing to rest for a couple minutes in the pan, transfer cupcakes to wire rack to finish cooling.

For Frosting: Using the paddle attachment in a stand mixer, beat softened butter on medium-high speed for about 3-4 minutes, until  smooth and creamy. Add the heavy cream, vanilla bean paste, powdered sugar, and 1/8 tsp salt. Mix on low speed just until powdered sugar is incorporated, then increase to high speed and beat for 3-4 minutes. You can adjust the sweetness and consistency by adding more powdered sugar. Alternatively, a pinch more salt will help tone down the sweetness.

Spread or pipe frosting onto completely cooled cupcakes.

*if you make the frosting ahead of time, refrigerate it until ready to pipe. Bring back to room temp and whip to smooth consistency with the stand mixer (2-3 minutes).

From the Little Yellow Kitchen,

Chrissy

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2 Responses to “Lauren’s Tea Party Bridal Shower & Lemon Vanilla Cupcakes”

  1. What an absolutely beautiful wedding shower! Everything looks perfect and especially the cupcakes :)

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