Pink paradise

For many years, our family has celebrated the birth of one boy after another. So we may all be going a little nuts now that my brother and sister-in-law are expecting a baby OMIGOSH GIRL. It was fun this weekend to throw a baby shower for Michelle and pretty much put pink things everywhere.

Fluffy decorations from Nobbies

Served Ivy's Tea Room Chicken Salad with La Mie croissants

North Face pink and purple coat from Marge purchased at Active Endeavors

Orange/raspberry cupcakes. See recipe below.

Dessert was something pink, too. This cupcake is well-received every time I make it, and it's really easy to do. I used to be very anti when it came to making cakes or pancakes from mixes, but over the years I've learned that sometimes the stuff in the box is just right and that you're wasting your time doing it from scratch for the same general result. This recipe uses Betty Crocker white cake mix as its base, and it works really well. I love the combination of orange and raspberry, so this is a great choice in my book.

ORANGE-RASPBERRY CUPCAKES

1 box white cake mix
vegetable oil and egg whites, as directed on package
1 1/3 c. pulp-free bottled orange juice
1 large orange, zested
1/2 stick unsalted butter, room temperature
1/3 c. heavy cream (I like Sheeder Cloverleaf Farms)
1 lb. powdered sugar
1/4 c. raspberry jam (I used the Overholts' Amish raspberry spread from Kalona, Iowa)
1 container fresh raspberries for garnish (or themed picks, if the occasion permits!)

Bake cake according to package directions, substituting orange juice for water and adding orange zest.

For frosting, combine butter, heavy cream, powdered sugar, and raspberry jam with a hand mixer. Add water to thin as necessary.

Frost cooled cupcakes and garnish with a fresh raspberry or decorative pick.

By all accounts, Baby Girl likes these cupcakes. So, hey: Don't argue with my niece's taste. (I do so love saying the phrase MY NIECE, by the way.) Congratulations, Michelle and David!