Tuesday, June 15, 2010

BLUSH Thank You's!

We would like to extend a HUGE thank you to all of the vendors we worked with for this past weekend’s events!

Saturday we kicked off a fabulous party…LUAU style! What a fun event for our vivacious fun couple Scott & Ashley! We couldn’t have done it without:


Sunday we had the pleasure of working with FABULOUS vendors for Kim & Mike’s Wedding! {Don’t they make a gorgeous couple!}
Daniel Stowe Botanical Gardens {Gail...we appreciated you allowing us early access to the bridal rooms!}
Best Impressions {Donald…thanks for coming equipped w/ an excellent & attentive staff!}
The Place for Flowers {Taylor…the flowers & arrangements were gorgeous! Great work as always!}
For Goodness Cakes {Haines…your cake was divine! We over heard plenty of guests rave over the cake & cupcakes.}
Tara Mauldin Photography {Tara…you rock!}
Rev. Heather Casselberry {grace under pressure…the ceremony was lovely despite the rain making it necessary to move it inside!}
Wedding Strings of Charlotte {Sakira…beautiful job!}
Cody Hare/DJ {Cody…thanks for working it out all night!}
 Lindsey Regan Thorne/Hair & Make Up {the bride & bm’s looked AMAZING!}

Photo’s of both events to be posted soon!

Monday, June 7, 2010

CUPCAKE CRAVE!

When it comes to party planning…cupcakes are always a hit! They’re a perfect adornment to any party or event. The best part is that they can taste as good as they look & sometimes even better!

We’re happy to share a cupcake recipe we adore that calls for pink champagne….How DELIGHTFUL!



















We’ve affectionately dubbed these, “BLUSH cupcakes”, Enjoy!

Cupcakes:

2 cups plus 2 tbsp all purpose flour

1 tbsp nonfat milk powder

1 tbsp baking powder

½ tsp salt

½ cup unsalted butter

¼ cup vegetable oil

1 ½ cups granulated sugar

5 large egg whites

1 tsp vanilla

4 to 5 drops pink food coloring

1 cup champagne

Preheat to 350 degrees. Mix the following ingredients in a large bowl: flour, milk powder, baking powder, & salt. Combine butter, oil, & granulated sugar separately in another bowl, whisk together preferably w/ an electric mixer. Beat until light & fluffy in texture and color. Add egg whites, vanilla, & pink food coloring and mix well. Slowly add flour mixture & then champagne. Mix well & divide evenly among muffin cups. Bake for 19-21 minutes or until toothpick into center of cupcake comes out clean.

Pink Champagne Frosting:

½ cup butter or margarine, softened

4 cups powdered sugar

¼ cup champagne

1 tsp vanilla

4 to 5 drops pink food coloring

Garnish

Pink sugar crystals and/or edible pink pearls

In medium bowl, beat frosting ingredients w/ electric mixer at medium speed until smooth. Frost cupcakes and sprinkle w/ crystals and pearls.

DELICIOUS & Oh So PRETTY!!!