white wedding cake cupcakes with blackberry buttercream

white wedding cake cupcakes with blackberry buttercream

my closest girlfriends and i threw a little baby shower for our dear friend this last weekend. the nursery colors are white, grey, and pale violet and so we decided to use the same theme for the shower. i was assigned the task (ok, so i begged for it) of the main dessert for the party. i went back and forth between petit fours, a tiered cake, and cupcakes. cupcakes won out, as they usually do for their ease at parties (walk to the buffet, choose the cupcake with the most frosting, stuff into mouth, re-do lip gloss, walk around, greet guests, walk back to the buffet, choose another cupcake, and so on). i made this gorgeous buttercream for it’s color and since my due-in-three-weeks friend was craving vanilla, white wedding cake was made. it truly is a miracle that i ended up with 36 cupcakes, as the recipe said, because way too much of the batter had to be continually checked. you know, for flavor quality control.

oh wait, now i remember i only got 34 cupcakes out of the oven..

white wedding cake cupcakes

recipe from recipe girl, makes about 36 cupcakes


1 box white cake mix (i used duncan hines super moist white cake)

1 cup all purpose flour

1 cup granulated sugar

3/4 tsp salt

1 1/3 cups water

2 tbsp vegetable oil

1 tsp vanilla

1 cup sour cream

4 egg whites


1. preheat the oven to 325. place cupcake liners in cupcake/muffin pans (you’ll need about 34-36).

2. in a large bowl, whisk together cake mix, flour, sugar, and salt. add remaining ingredients and beat until well incorporated.

3. pour batter into prepared cupcake/muffin tins and fill about 3/4 full max (when you overfill, they’re a little tough to decorate). bake about 18 minutes, or until a toothpick inserted in the center comes out clean (these are truly white cupcakes – they will not golden at all during baking). let cool at least 20 minutes or so, then frost with the blackberry buttercream..

blackberry buttercream
recipe adapted from kitchen trial & error

2 sticks butter, at room temperature
6 cups powdered sugar
1/4 cup strained blackberry puree (*see note below*)
1 tsp vanilla


1. beat butter on medium speed until fluffy, about 2 minutes. one cup at a time, add 3 cups powdered sugar and beat until smooth. add blackberry puree and vanilla and beat until well incorporated. one cup at a time, add the remaining 3 cups powdered sugar and beat until completely blended, about another minute or so.
2. now frost those cupcakes. and lick the beaters.**on making the blackberry puree – you’ll need about 3/4 of a pint of blackberries. just put into a small food processor or blender and blend until pureed. strain mixture through a fine sieve.


spiced banana bread

photo (24)

you know when you go to a restaurant and they have a house wine? or a house sourdough bread? those places have found the best, their favorite variation or recipe that they have adopted as their “house” drink, or their “house” bread. well, i want to start sharing my “house” recipes – basic recipes that are staples in my kitchen and in most people’s kitchens. it will be a new category you will find as you scroll down, on the right. it will include my whipped cream, these blueberry muffins, and coming soon, a chocolate chip cookie recipe that will make you kick off your shoes and do the bernie (my  favorite old school dance move, in case you were looking for some random trivia on she likes to eat).

so for my first house recipe, i give you homemade banana bread. i tried these out first as muffins and wasn’t that crazy about them, but when i made them in the classic bread, i LERVED it. it’s simple in its ingredients and the addition of the ginger adds such a delicious touch. OH and it’s a one-bowl wonder.. meaning my husband jumps for joy when he sees i have made banana bread because it means less dishes for him to do.

thanks to a sweet friend of mine that brought me 6 overripe bananas, knowing that i would be able to get some use out of them, i got to make it a few times to get it just right. this is my favorite banana bread recipe and i hope it becomes yours too.

homemade spiced banana bread
makes 1 loaf


1 1/2 cups brown sugar

2 eggs

2 medium ripe bananas, mashed with a fork

2 1/4 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1 stick plus 2 tbsp butter, melted and cooled (about 10-15 min)


1. preheat the oven to 325. generously grease a loaf pan with butter, preferably, or non-stick spray.

2. beat eggs and sugar in a large bowl until well incorporated. with a spatula or wooden spoon, mix in mashed banana. add the flour, baking powder, baking soda, cinnamon, and ginger and mix thoroughly with a spatula until well incorporated. pour in melted butter and mix well.

3. pour into prepared loaf pan. bake for 1 hour to 1 hour 15 minutes, until toothpick inserted into the center comes out clean. let the bread cool for 15 minutes or so in the pan before cutting & serving warm with butter. (try it with the whipped butter under the cooking tips & tricks page.)


recipe adapted from hummingbird high
photo via food network