Last Thursday night, instead of our usual weekly couples’ get-together, we threw Anna and Jami, our resident mommies-to-be, a surprise baby shower. This little plan had been in the works for a good two months, and I have to give our group of girls a ton of credit for keeping it a secret for that long-I know it was hard for me! The looks on their faces when they walked into the room and we all shouted “Surprise!” were priceless.
The food spread and decorations were incredible. When you have two interior designers among your group, you know the party is going to be stunning. After dinner–which consisted of a waffle bar, fruit platter with dip, breakfast quiche, cake and the world’s best baklava–we decorated onesies and wrote inspirational messages on two canvases that Elle had painted for the girls’ nurseries. Toward the end of the night, the husbands swooped in (after holing up in a bar for most of the night, far away from the “ooh’s!” and “ahh’s!” that accompany a baby shower) and demolished the leftover waffles and cake. I think that was the extent of any male participation in the shower.
The night was absolutely one to remember. I am beyond grateful that I made friends with such an amazing group of women relatively quickly after moving to Atlanta. Drew and I talk all the time about how blessed and lucky we are to have been led into fellowship with such an amazing group of couples. And there goes any resolve I’d had about not writing an overly-mushy, baby-crazed blog post.
My contribution to the breakfast-themed potluck were cinnamon roll cupcakes. I’d never made such a thing before but used the logic that cinnamon rolls are delicious, and cupcakes are delicious, so together they would be a double dose of deliciousness. The batter smelled vaguely familiar to my Mom’s homemade cinnamon rolls, and I could have eaten a bowl of the brown sugar cinnamon streusel with a spoon. Except that I didn’t, because I’ve heard of the cinnamon challenge and it scares me.
Cinnamon Rolls Cupcakes, adapted from this recipe
Makes 1 dozen
1/3 cup butter, softened
1 1/4 cup all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/3 cup plus brown sugar, packed
1 Tbs cinnamon
3/4 cup plus white sugar
1 tsp vanilla extract
1/2 cup milk
Cream Cheese Frosting
8 oz Cream Cheese, room temperature
1/2 cup butter, room temperature
2 tsp vanilla extract
5 1/2 cups powdered sugar
Preheat oven to 350 degrees F. Line 12 muffins tins with paper liners.
In a small bowl, whisk together flour, baking powder and salt. In another bowl, combine brown sugar and cinnamon.
In a large bowl, beat butter at medium speed until fluffy. Add white sugar and beat until combined. Add egg and vanilla. Alternate adding the flour mixture and milk into the bowl, continuing to beat at medium speed until everything is incorporated.
Drop a spoonful amount of batter into each muffin tin. Sprinkle brown sugar cinnamon mixture. Add another spoonful of batter into each tin and sprinkle the tops with remaining cinnamon mixture. I took a knife and swirled everything together to make sure the brown sugar cinnamon mixture was evenly dispersed throughout.
Bake cupcakes for 20-22 minutes (I took mine out right at 20). Allow to cool to room temperature before frosting. To make the frosting, beat cream cheese, butter and vanilla until fluffy. Turn mixer down to low and add powdered sugar, a small amount at a time, until frosting is fluffy and spreadable. I used the open star decorating tip from Wilton to frost the cupcakes.