THE FOOD
Weddings are all about the food, at least to the guests so my mom and I came up with a good variety of light gardeny foods to served at my garden wedding. My photographer took some beautiful pics to showcase it too.
WHAT WE SERVED:
Main
Main
2 types of pasta salad
Broccoli Salad
Kneaders assorted bread
Asiago cheese & white
Asiago cheese & white
Fruit platter
Sweet
Sweet
Keylime cupcakes
Raspberry lemonade cupcakes
Red Velvet cupcakes
Chocolate chocolate chip cupcakes
Strawberry creme cupcakes
Pink heart sugar cookies
Red Velvet cupcakes
Chocolate chocolate chip cupcakes
Strawberry creme cupcakes
Pink heart sugar cookies
I didn't care much for my wedding cake so I left hardly any budget for it. I knew I wanted a simple white cake with a few flowers on top therefore I had a brilliant idea. The chocolate is an awesome little dessert shop in Orem and they sell cakes individually for a set price. I popped in there and ordered two sizes to stack and a tiny little one for cuteness totaling $92. Soooo cheap, if you have no budget but want a great tasting simple cake I reccommend them. We got the red velvet and it was divine.
My mom found this recipe somewhere and it turned out to perfection so I thought I would share its deliciousness with you.
RECIPE FOR RASPBERRY LEMONADE CUPCAKES:
What you need:
1 package white cake mix
1 small package of vanilla instant pudding
3 Tbsp sweetened raspberry lemonade drink mix ( country time lemonade pink lemonade mix works too)
1 cup sour cream
2 tsp lemon zest
3/4 cup water
3/4 cup oil
4 egg whites
3 drops of red food coloring
1 cup of fresh raspberries
Frosting:
1 cup of butter, softened
1 cup of shortening
1/2 cup of frozen raspberry lemonade concentrate, thawed
2 tabelspoons milk
2 tablespoons vanilla
Zest from 1 lemon
2 pund package of 7.5 cups confectioners sugar
3-4 drops of red food coloring
Directions:
Wisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Add drops of food coloring and mix in. Fold in raspberries and mix gently to incorporate.
Scoop batter into lined muffin tins. Bake at 350 for 15-20 minutes until a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.
Pipe frostin and place a raspberry on top.
WHO DID WHAT:
Locations: The Villa Receptions
Food: My Mom, Tylers Mom & Aunt Sue & Kneaders
OTHER WEDDING STUFF: Bridal Pictures Bridal Video Engagement Pictures
No comments:
Post a Comment