Weddingbee Blog

This weekend was one of the last 7 or so weekends until the wedding. That’s not a lot of time, folks. And we still have A LOT to do. Like invitations. And we got very little (wedding related) stuff done this weekend. And that’s okay. Because life happens while we’re busy planning weddings. And it’s important to actually be here for it.

We did have dinner with dear friends who are moving back to SF in only a few short weeks. And I did tackle my backyard clean up/gardening extravaganza. And I did bake/frost 50 strawberry cupcakes for my friend’s daughter’s birthday party. And I did build a pretty awesome cupcake tower to display said cupcakes on. And I did go to the park and spend time watching the birthday girl, now two, eat three cupcakes at once and run back and forth on a mad sugar high. And I did receive many fallen leaves (from said birthday girl) as thanks for all my efforts. Best. Payment. Ever.

And then I came home to our (newly spruced up) backyard, nursed a beer or two and did a little work on our invitations. And I could finally relax a little because it’s all coming together and more importantly I think, because I finally took time to pick up the pieces of all the other life “projects” that have been mowed over or shoved aside to make this wedding happen.

So while it’s easy to get caught up in planning themostimportantdayofourlives (that’s what they say right?! ) I think it’s nice necessary to take a little time to enjoy all the other days too.

And with those deep thoughts I give you my delicious cupcake recipe—which was a hit with toddlers and their parents alike! I hope you enjoy it too!

Fresh Strawberry Cupcakes

• 1 3/4 cups flour
• 3/4 cups sugar
• 1 tsp. baking soda
• 1/2 canola oil
• 1 tsp. vanilla
• 1 tbsp. white vinegar
• 1 tbsp. all-fruit strawberry jam
• 1 lb. tub (clear plastic) of strawberries (or about 20 berries)

1. Preheat oven to 350 degrees and line your cupcake pans with cupcake liners
2. Combine dry ingredients in a bowl (flour/sugar/baking soda)
3. Combine wet ingredients in another bowl (oil/vanilla/white vinegar)
4. Puree strawberries in food processor/blender
5. Add pureed strawberries and jam to the wet ingredients and mix well
6. Pour wet mixture into dry bowl and mix until incorporated, but don’t over mix
7. Fill cupcake liners almost full with strawberry batter
8. Bake for 21 minutes
9. Cool on wire rack & frost away!

Strawberry Ice-Cream Frosting:

• 8oz. cream cheese
• 1/2 cup butter (1 stick)
• 3 cups powdered sugar
• 2 tbsp. all-fruit strawberry jam

1. Let cream cheese/butter soften to room temperature.
2. Combine cream cheese/butter in food processor/mixer until smooth
3. Add strawberry jam and mix
4. Add powdered sugar 1 cup at a time and mix
5. Transfer frosting to refrigerator for 20 minutes to firm up before frosting

A few notes:

*Why yes! The cupcakes are in fact VEGAN. But don’t let that dissuade you—they’re delicious, light, moist, and soft!

*Why no! The frosting is decidedly NOT vegan, but would be super easy and work just fine if you want to substitute vegan cream cheese/butter.

*The cupcakes will turn out a light pink color and while I kept it natural for the kiddos, you could add some beet powder/red food coloring for a really pretty red cake/pink frosting combo

*Try not to eat all of the frosting before you get some on the cupcakes. It really is yummers! (In my obviously humble opinion)

And finally a picture of a corner of our newly spruced up yard, and the awesome/fully customizable cupcake tower I built in under an hour for under $15. You know you want a tutorial.

I LOVE this cupcake tower (of terror) so much that it almost makes me wish we were having cupcakes at the wedding! Nom. Nom. And our yard. I LOVE our yard.

What do you LOVE about your life right now? Today? Wedding planning/insanity/details aside…