I recently hosted a small bridal shower for a very dear friend. The bride didn’t want any silly games or activities, and all of her family lives on the other side of the country. So it was a very small, simple shower. The shower was a brunch on a Saturday, followed by manicures.
I started the brunch with fun cocktails, Melon Drops. They were light and fruity and perfect for brunch. You can see the recipe posted on my kitchen wall in the photo below.
Brunch consisted of mushroom and spinach quiche, fresh sourdough toast, roasted potatoes, and fruit salad. After the bride opened her gifts, I served lemon cupcakes with a light and fluffy whipped cream frosting and champagne. (See below for cupcake recipe.)
For manicures, we just sat at the coffee table, soaked our hands in warm water with bath salts, and tried all the different “bridal” color polishes.
One of my gifts to her was this cute little sugar bowl and salt and pepper set.
The cupcakes were a hit! Here’s the recipe.
- 3 cups self-rising flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 cup whole milk, divided
- 2 1/2 tablespoons fresh lemon juice, divided
Lemon Cream Icing
- 2 cups chilled heavy cream
- 3/4 cup confectioners’ sugar
- 1 1/2 tablespoons fresh lemon juice
- Preheat oven to 375 degrees. Line 30 cupcake pan cups with paper liners.
- Sift together the flour and salt. In separate bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.