"Birds of a Feather" Wedding Cupcakes

My sweet friend from college was planning her wedding when she asked me to make cupcakes for the celebration. I was so flattered and excited to be a part of her special day! Crystal is someone I have a huge admiration for because of her creative craftiness and keen eye for pretty, vintage things. Her wedding was pretty much all DIY and so gorgeous! iDropPhoto took the above picture of my cupcakes and took many more beautiful photos of the ceremony and reception.

{They are seriously so adorable!}

{Argyles and Toms...so charming!}

{Crystal's handmade brooch bouquet}

{The best seats in the house}

{At the reception tables}

{A sitting area in the back of the reception. A great spot to chill and drool over some pretty cupcakes in the back right corner!}

SUCH a beautiful wedding and beautiful pictures to capture it all! Now here's my iPhone pics. Don't laugh!

{They made all the cake stands with plates and candlesticks}

{I got a special spot in their program! Made me blush}

Flavors:
Chocolate cupcakes with chocolate buttercream frosting
Vanilla cupcakes with vanilla buttercream frosting
Cocoa coconut cupcakes with coconut buttercream frosting and topped with toasted coconut
Hummingbird cupcakes with cream cheese frosting and topped with pecans

Hummingbird cupcakes aren't as popular here in California as in the south. They include banana, honey, cinnamon, nutmeg, pecans, and pineapple. My husband says it tastes a lot like banana nut bread, which I thought was perfect for guests that like their cupcake with much less sweetness.

Congratulations Luke and Crystal! Thank you so much for letting me celebrate with you on your beautiful wedding day!

S'mores Cupcakes

S'mores Cupcakes (1 dozen)
~3/4 cup brown sugar
~1/2 cup canola oil
~2 tablespoons maple syrup
~1/4 cup plain yogurt
~1 1/4 cup milk
~1 tsp vanilla extract
~1 cup all-purpose flour
~1 tsp baking powder
~1/2 tsp baking soda
~1/2 tsp ground cinnamon
~1/4 tsp salt
~1/2 cup graham cracker crumbs plus more for topping

1) Mix brown sugar, canola oil, maply syrup, yogurt, milk, and vanilla extrac in a large bowl

2) Sift flour, baking powder, baking soda, ground cinnamon, and salt into a second bowl

3) Mix dry ingredients into wet ingredients of first bowl in three batches, then stir in graham cracker crumbs

4) Bake in a 350 degree oven for 20-25 minutes until a toothpick comes out dry

5) Top with Marshmallow Creme, chocolate ganache, chocolate chips, and more graham cracker crumbs



Chocolate Ganache
~3 tablespoons milk
~1/3 cup semi-sweet chocolate chips

1) Add milk to a saucepan and heat on stove just until simmering
2) Stir in chocolate chips until completely melted
3) Let cool for 10 minutes
4) Spatula ganache into a Ziploc bag, snip small corner off the bag, then pipe ganache onto top of cupcakes