Yesterday, I threw a baby shower for my friend Meredith in her hometown. A dear friend of her parents hosted us at her incredible, beautiful home and one of Meredith's other close friends helped me with hosting duties. In true Jen form, I left my camera at home and didn't realize it until I was 2 hours down the road. Everything was picture perfect. I snapped lots of pictures with Meredith's camera, so when she emails them to me, I'll post them here. Let me just tell you that the bathroom in this house is the most incredible thing I've ever seen. The owners went to a lot of salvage sales when they were designing their home, and once in NYC, they purchased the original elevator from Lord and Taylor. And they turned it into a bathroom! It is a-mazing.
Meredith and I spent the weekend at her parents' house, where I felt like I was being pampered at a five-star resort. Her father served two of the best meals I think I've ever eaten, one of which I'm begging him to post here for Comfort Food Saturday. This morning, her mom made her famous breakfast casserole, which is leaps and bounds better than mine, probably because she uses more butter. We laughed until our sides hurt and had such a fun time showering Meredith and Dave with love and gifts.
My favorite thing we served at the shower was the cupcakes. I achieved color perfection with the icing on the first try! They were the absolute perfect shade of Tiffany Blue, the color of Meredith's son's nursery. We piped on white polka dots and cuteness was achieved. Here's the recipe I used for the cupcakes:
1 box white cake mix (!)
1 stick (8 tablespoons) butter
1 cup whole milk
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Heat oven to 350 degrees. Place paper liners in muffin tin. Combine all ingredients in a large bowl, mixing with an electric mixer on low for one minute, then on medium speed for 2 minutes, until well blended. Using an ice cream scoop, fill cups 2/3 full with batter. Bake 20-22 minutes or until a toothpick inserted comes out clean. Cakes will be golden brown on top. Allow to cool completely, then frost.