bridesmaids!!!

So, remember how Friday I wrote the post about Nutella Cupcakes?!?!?!!! Well, they were put to good use!! I had been planning this for about a month or so, but I wanted to finish my summer class before I did it because I knew it would take some time! 

Wanna know what I did with them?! Well, I made them and used them as a tool to ask my bridesmaids to be bridesmaids! It was so much fun! My sister and I made them and delivered them!! I put little flags in them that said Bridesmaid? Flowergirl? Maid of Honor? Matron of Honor? and it was such a hit!! 

No worries, I dont really know how the roles of a matron and maid differ but I knew I wanted them both to be there for EVERYTHING! I also knew one is married and the other isn't so it only made sense!

all the cupcakes!

Matron of honor --sister!

Amanda

Maid of Honor-- Best friend since high school, friends since 6th grade, future grad school roomie!

Bethany

Bridesmaid-- best friend from college, future roomie for grad school!

Alice'

Bridesmaid-- Best friend from college!

Melissa

Bridesmaid-- best friend from college!

Megan

flowergirl-- kick butt two year old!

Savannah

just because he is cute and he loved the cupcakes!

Andrew

peace,love,weddings

Nutella Cupcakes

Yesterday I made these beauties. You SERIOUSLY must make them.... it's really a must they are so so so good!!!

Nutella Cupcakes!!

She seriously has TONS of delicious cupcake recipes, well im not sure if they are all delicious because these are the only ones I've made but they all look yummy!!

Ingredients:

Devil’s Food Cake Mix

3 eggs

½ cup oil

¼ cup milk

½ cup water

1 teaspoon vanilla

1 cup sour cream

24 teaspoons Nutella 

      (1 per cupcake)

Nutella Buttercream:

¾  cup Nutella

¼ cup butter, softened

1 ½ -2 ½ cups powdered sugar

1 teaspoon vanilla

3-4 tablespoons heavy whipping cream

Directions:

1.     Preheat oven to 350 degrees and line 24 muffins tins.

2.    In a large bowl, whisk eggs, oil, milk, water and vanilla. 

3.    Sift in cake mix and stir in sour cream. 

4.    Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one.  Using a toothpick, swirl the Nutella into the batter.

5.    Bake for 14-18 minutes or until the sides spring back.  (The tops will stay gooey because of the Nutella.)

6.   Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture. 

7.    Buttercream: Beat the Nutella and butter for 5 minutes.  Add vanilla, then alternate between adding powdered sugar and heavy whipping cream.  Taste the buttercream until you reach your desired sweetness.  You may need to refrigerate the buttercream before piping it onto cooled cupcakes.