There was a plan.
On Saturday, once the little backyard carnival had been all set up I was going to take some great photos.
Photos of red and white striped popcorn bags full of sweet and salty kettle corn (after all, I had popped 10 large pots full at 6:30 am)
Photos of the Chocolate dipped Marshmallow pops with sprinkles.
Photos of the 6 dozen fluffy pink frosted cupcakes
and photos of the caramel apples (that didn’t get served) because ALL of the caramel ever so slowly made its way to the parchment as they sat in the garage overnight!
But before I knew what was happening, it was 12:45, I was still in my pj pants and 27 (yes, 27!) 2-5 year olds and their parents were arriving in 15 minutes!
“Do we need to cut this with a knife and share it with everyone?!?”
The Party was fantastic! The kids played games, won tons of prizes, ate A LOT of junk and had tons of fun.
The cupcakes were insipred by the amazing Strawberry Whopper cake from Culinary Concoctions by Peabody. For the birthday party cupcakes I cheated and used cake mixes, divided the batter and coloured half with some pink food colouring. The marshmallow frosting is amazing! I also made 24 vegan avocado cupcakes (vegan before the frosting) and one batch of frosting did all 6 dozen of my cupcakes! It did take me forever to find Strawberry Milkshake Whoppers. They’re seasonal! So when you see them, buy two boxes!
- 4 egg whites
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- pinch of salt
- 2 tsp vanilla
- pink food colouring
In the top of a double boiler (I use my mixer bowl over a small pot of water), combine the egg whites, sugar, corn syrup and salt. Whisk until all the sugar has been dissolved. Continue to whisk over simmering water until the mixture is hot and all the sugar has been dissolved. This takes about 3 minutes. Using the whisk attachment on your mixer, whisk on high for 5-7 minutes until frosting has cooled, forming stiff peaks. Whisk in vanilla and food colouring.
Frost cupcakes and top with smashed up whoppers! Delicious!