Spring is here! Spring is here! The rain should be leaving…soon. The sun will come out. The skies will be blue. Baseball will be on TV. Flowers will bloom. And what a better way to celebrate the end of cold, dreary winter and the prospect of sunny days, than with these pretty pink cupcakes.
I actually made these cupcakes for a baby shower that I helped throw a couple of weeks ago. One of my best friends in the whole world is having a baby. A little baby girl if you can’t tell by the pink. It was a second shower so there was less emphasis on the games and more emphasis on cute little baby clothes and food.
Oh the food.
The food is always my favorite part of any event. This was no exception. There was hummus and guacamole. Veggies. Fruit. Chocolate covered cookie dough. Lumpia. And these cupcakes.
I was in charge of a few of the dishes, cupcakes included. After asking the Mommy to be what flavor cupcake she wanted, vanilla, I set out to make the prettiest cupcakes I could. Because frilly cupcakes are fun to make.
And to eat.
And frilly cupcakes filled with strawberry cream cheese? Well, they are just fit for a party.
If you have any leftovers store them in the refrigerator. Remove them about an hour before serving. Enjoy!
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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