Planning a Shower: Part 1 - The Invites

I think invites are the perfect jumping off point for planning anything.  I was probably more excited about finding the invites than actually planning the shower when I decided to throw the bestie a bridal shower.  I knew I wanted something classy and fun and reflective of the brides personality.  

Invites are the first things to make an impression on your guests so I find it of utmost importance for them to be entirely fabulous.  Uno problemo - they're expensive!   I wasn't about to spend 50 bucks on invites!  So, Etsy to the rescue!  There are some shops that have some of the best print-yourself invites!  It took me weeks to finally find the perfect one at Freshmint Paperie Etsy Shop!  It was the perfect mix of classy yet fun and hip.  And I love me some chevron!  I was able to customize the words and colors to exactly how I wanted it and I got the proof within days of ordering the invite!  Best part of it all?  They only cost  me 82 cents a person!  Win!

Throw some sparkly confetti in there and finish it off the envelopes with some gold chevron Washi tape and throw them in the mail!  Part 1 of the shower planning process complete!

Invite tips:

1 - They don't have to cost you a fortune.  Look into print yourself invites before ordering semi-custom ones.

2 - Choose something reflective of the brides personality.  It is her party after all.

3 - Don't go with a theme that restricts your decor or creativity. (and obvious themes are a teensy bit tacky)

4 - Give the envelopes some lovin' too!  Make the guests excited open them.

Tomorrow: (n)

A mystical place where 99% of all human productivity, motivation and achievement is stored.

Cheers to the Freakin' Weekend!

I'm off to Vegas this weekend in preparation for getting the bestie hitched!  We are at t-minus 30 days until the big day!  There is shower to be planned, a bachelorette party to be had and a b-maid dress to be fitted (another day, another post.  Nightmare  my friends.  Nightmare).  
Now, I hope you all have an entirely lovely weekend filled with many mimosas and lots of lattes.  But before I bid adieu until next week, I am leaving you with a little wineaux project... Red Wine cupcakes.  I'll say it again...Red. Wine. Cupcakes.  If it didn't sound so weird I would have named this here blog o' mine Mimosas, Lattes, Red Wine and Cupcakes.  Those four things are the way to my heart - combine the latter two and I may as well die and go to heaven.  Spring Break is next week and I know exactly what I will be doing...

[source] Red Wine Chocolate Cupcakes

Recipe from Sprinkle Bakes

Make 12

Chocolate Cuppycake:
1/4 cup unsweetened cocoa powder
2 oz. dark chocolate broken into small pieces
1/4 cup boiling water
1 stick (8 oz.) butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup plus 1/8 cup all purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 cup red wine

1. Preheat oven to 350 degrees. Place liners in cupcake pan.

2. In a medium heatproof bowl, combine cocoa powder and chocolate pieces, whisk in the boiling water until the chocolate is melted and the mixture is thoroughly combined.

3. In a large bowl, cream the butter and granulated sugar.  Beat in the eggs until well blended.  Sift in flour, baking powder, baking soda and salt.  Mix until just combined.  Alternating, add the chocolate mixture and wine, mix until batter is smooth. 

4. Divide batter among cupcake liners, filling them about halfway full.  Bake for about 20 minutes.  Allow to cool completely before frosting.

*Note:  These cupcakes have a flat top when baked, so don't expect a nice rounded top.  That said, they are very moist and tender.  Don't let the flat tops fool you!

Frosting: apparently this makes quite a bit.  So I would suggest halving it.
1 cup redwine plus 4 tablespoons, divided
1/4 cup granulated sugar
2 sticks of butter, softened (not room temperature, butter should still be a little cold)
3 cups confectioners' sugar
1/4 tsp salt
Small seedless red grapes for garnish

1. Place 1 cup red wine and granulated sugar in a small saucepan over medium high heat.  Stir until sugar is dissolved, and simmer until mixture is reduced to scant 1/3 cup.  Allow to cool completely

2. In the bowl of a standing mixer with the whisk attachment, combine the softened butter and confectioners' sugar.  Mix on low speed at first, and then on high until mixture is fluffy.  With mixer running, gradually pour in the cooled Chianti reduction.  Add salt and beat until well combined.  Scrape down the bowl as necessary. 

3. Again, with the mixer running, gradually pour in the 4 tablespoons of red wine one  tablespoon at a time until thoroughly mixed.  Transfer the frosting to a piping bag fitted with a large french decorator tip.  Frost cupcakes and garnish with grapes.