Doctor Lulu in the house.... she loves her new doctor kit!
Olivia was so excited for her party!!! Here are a few pictures!!!
Happy Birthday to you, Lulu!
She loved it!
Blue frosting = blue tongue!
Yummy!!!!
I really took the whole mermaid/under the sea theme and ran with it, which was super fun. We had fish tacos, lime cilantro shrimp skewers, chips & salsa, shell pasta salad, pineapple dessert salad and "seaweed" spinach with tropical fruit salad. The kids had "sushi" (I took white bread without the crust and spread cream cheese on it with celery and lunch meat and rolled it up like sushi!), goldfish crackers and blue fish jello jigglers. It was an amazing spread!!! I was also really brave and made the cupcakes from scratch this time!! We had coconut cupcakes with buttercream frosting and key lime cupcakes.
Blue frosted coconut cupcake and key lime cupcake
Here are the recipes in case you'd like to try them!!!
Key Lime Cupcakes with Lime Frosting
MAKES 12
Recipe by Buttersweet Bakery
September 2008
Ingredients
CUPCAKES
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract
Preparation
CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
FROSTING
1/2 cup butter
1 1/2 tsp Lime zest
1 tsp vanilla ext
1/8 tsp salt
16 oz powdered sugar
3 Tbsp lime juice
1 to 2 Tbsp milk
Beat first 4 ingredients at medium speed until creamy. Gradually add powdered sugar, lime juice and milk, beating at low speed until blended and smooth.
Coconut Cupcakes
Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
Directions
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
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