This is the last in the trilogy of bridal mania posts. I just wanted to show you guys the cute mini versions of my strawberry Oreo pies that I made. They were so much fun to make, and probably the easiest dessert for this bridal shower. I simply doubled the recipe, bought a bunch of disposable mini tart shells and pressed the graham cracker crust into them. Then just scoop the filling into each tart shell and top off with half a strawberry.
The Oreo truffles I usually make are smaller but Shirley asked me to make them a bit bigger for the bridal shower. So, I obliged and it made the dipping a bit more difficult – not to mention the fact that the hot kitchen made it impossible for the chocolate to set. I ended up making these in shifts and putting them into the fridge until they set. It took a bit longer than usual, but they are soo worth it.
In the end, it was a lot of fun to have an excuse to bake these many goodies. I think the selection was pretty good: refreshing strawberry oreo pies, decadent oreo truffles, rich buttermilk chocolate cupcakes and moist buttermilk vanilla cupcakes. Delicious.
a taste of summer: mini oreo strawberry pies
a taste of decadence: giant hand-dipped oreo truffles
a taste of everything: the bridal shower desserts
This is the second cupcake that I made for the bridal shower. The bride and the bridesmaid wanted something simple and classic, and of course, delicious. So, since the buttermilk chocolate cupcakes took care of decadence, it was a no brainer to pair it with light and fluffy buttermilk vanilla bean cupcakes. And what pairs well with vanilla cupcakes? Of course, even more of the creamy and delicious vanilla bean buttercream icing. Really, when you’ve got a good thing….why stop? I say, just slather on more of the good stuff.
The picture I have are of the cupcakes I made with the leftover cupcakes because I didn’t have time to set up a photoshoot with the bridal cupcakes. For the bridal shower, the icing was a nice strong pink rather than the lavender icing I have shown here. It’s a good thing I had a couple left over because the eight I had saved for pictures were devoured withing 12 hours. The recipe is fool proof and has become my favourite go-to recipe for vanilla cupcakes. Just make sure not to overbake these babies.
fluffy and moist and you can't just eat one
Ingredients: (this makes 24 cupcakes)
- 3 cup pastry flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 3 tsp vanilla bean paste/vanilla bean extract/vanilla bean seeds
- 1 3/4 cups super fine sugar
- 4 large eggs
- 1 1/4 cups buttermilk
- Preheat oven to 350F. Grease and line two muffin pans.
- In a medium bowl, sift together flour, baking powder and salt.
- In a large bowl, beat together butter, sugar and vanilla bean paste for 4 minutes, until light and fluffy.
- Beat in the eggs one at a time until thoroughly combined.
- Add 1/3 of the flour mix, then 1/2 of the buttermilk, then 1/3 of the flour mix, then the rest of the buttermilk, and finally the remaining 1/3 of the flour mix, making sure only to mix for a few seconds after each addition (you don’t want to overmix). Make sure to scrape down the side of the bowl as well.
- Scoop the batter evenly into the muffin pans, making sure not to overfill it because they will rise a lot.
- Bake for 20 to 22 minutes. I had to rotate the pan halfway through to ensure even baking.
- Let the cupcakes cool in the pan for 5 minutes before removing them and letting them cool completely on a wire rack.
- Only when they are completely cooled (and this is important!), proceed to top them off with the vanilla buttercream icing.
- Sprinkle pretty sprinkles and admire your work – right before biting in.
My friend Shirley asked me to make truffles and such for her cousin’s wedding for the wedding favours. However, I was going to be in Vietnam at the time of the wedding. Instead, I ended up baking for the bridal shower! I made 30 chocolate cupcakes and 30 vanilla cupcakes topped with vanilla buttercream icing. Simple and classy. And of course she wanted 40 mini strawberry oreo tarts as well as 75 oreo truffles. It was the first time I’ve baked such large quantities, and I would say that it was smooth sailing – except it wasn’t. I forgot how difficult it is to bake in the summer while your kitchen is swelteringly hot. Ridiculous. Anyhow, it was a race against time to keep everything from melting. For these buttermilk chocolate cupcakes, I found a really amazing recipe and only had to slightly modify it. The vanilla buttercream icing was easy to whip up, but not to easy to keep from drooping off my cupcakes after piping. And let’s not talk about the chocolate hearts – it took forever for them to set, and when I popped them on the icing, they started melting just from the heat of my fingers. Anyhow, all the sweat (and tears) paid off. Shirley, and her cousin, were happy. This is part one of what I baked for the bridal shower. Part two will come shortly!
- so pretty and so simple. and of course, delicious.
- 1/2 cup semi-sweet chocolate
- 2 1/2 cups pastry flour
- 1 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup butter. softened
- 2 1/2 cups buttermilk
- 2 tsp vanilla extract
- 2 cups unsalted butter
- 3 1/2 cups powdered sugar
- 1/2 tsp salt
- 3 tsp vanilla bean paste
- 1/4 cup milk
- Preheat oven to 350F. Grease your muffin tins.
- Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between. Set aside to cool down for a bit.
- Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.
- Add in the butter. Mix until combined.
- Add in the melted chocolate.
- Now, add in the buttermilk and vanilla. Beat until well incorporated.
- Add the flour mixture in 3 increments and beat until smooth.
- Divide batter into the cupcake tins. This batter made 20 cupcakes for me.
- Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool.
- In the meantime, with your electric beater, whip the butter until it is creamy. Slowly add the powdered sugar, making sure to scrape down the sides until fully combined.
- Add the vanilla bean paste. Slowly, add the milk and continue beating on medium speed until fully combined, for approx. 5 minutes.
- Put icing into piping bag and decorate to your heart’s delight.
- As for the chocolate hearts, I just took chocolate wafers, melted them, put the chocolate into a ziploc bag. Snip a small corner off and start drawing hearts onto wax paper. Let cool and set, peel them off and top the cupcakes off!