Dear Bridal Shower,

It is officially WEDDING SEASON. I am sure you are noticing a lot more relationship status changes on your FB and probably getting invited to a lot of those "HE PUT A RING ON IT! We need you address" events? I knew. Me too people. Every single day. And I am pretty sure engagements, bridals, and wedding photos are taking over my news feed. But that is okay, because I love LOVE! And I love this lovely couple.

Introducing Miss Stephanie and her lovely fiance Tyson! Steph is one of my dear dear friends, she moved back to Canada in December, and is now engaged to be wed in July! Well... since she is in Canada, and only was coming down to see us once more before the big day we (and when I say we I mean mostly Cassidy and I helped a little) threw her an early bridal shower. It was beautiful and lovebirds themed. A breakfast bridal shower with crepes and blueberry pancake muffins. Plus, don't forget the party favor of gourmet popcorn. Yummmm!

Crepe Filling:

8 oz Cool Whip Lite

1/4 cup powder sugar

4 cups vanilla pudding (or flavor of you choice)

1 tablespoon vanilla

Blueberry Pancake Muffins:

1 cup butter, softened

1 ½ cup sugar

3 eggs

2 egg whites

3 1/3 cup flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

½ teaspoon nutmeg

1 cup sour cream

1/3 cup milk

1 tablespoon teaspoon vanilla

1 ½ cups fresh or frozen blueberries

Maple Buttercream:

½ cup butter, softened

8 ounces cream cheese

2 teaspoons Mapleine  (maple flavoring)

4 cups powdered sugar

Milk, as needed

Cinnamon sugar and fresh blueberries to decorate

Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake.  It is absolutely divine.

Directions:

1.     Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)

2.    Beat butter and sugar until light and fluffy.

3.    On low speed, add eggs and egg whites one at a time until each in fully incorporated.

4.    In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5.    Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream).  Let each ingredient fully mix in before adding another, still be careful not to over mix.

6.   Fold in blueberries.    Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean.   Maple Buttercream: Beat butter and cream cheese until light and fluffy.  Add maple flavoring and powdered sugar and let beat again.  If needed, add 1 tablespoon of milk to loosen.

7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

So there you have it. Isn't Cassidy just the most creative? So glad I could help. And SO GLAD Steph could be in the U-S-of-A so we could celebrate with her!

Love,

Deidre