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Posted by on Oct 30, 2011 in BettyBecca Bakes, Come Together | 0 comments

Fall Wedding Tea

My friend E is getting married in a couple of weeks. I helped host a wedding tea in her honor, and I wanted to share the eats with you. We had a fall theme with lots of pumpkin treats!

I shared the food prep with my co-hostess so I’m not sure of her exact recipes. I provided links to similar recipes from some of my favorite bloggers.

Menu: 

  • Spicy Cheese Crackers (like these)
  • Brownies with Dark Chocolate Chunks and a Cream Cheese Swirl (similar to this)
  • Pumpkin Cupcakes with Whipped Cream Cheese Frosting (see below)
  • Spiced Pumpkin Cream Cheese (This is one of my favorite recipes this fall. Great on cinnamon raisin bagels)
  • Assorted trays of cheese cubes, crackers,  nuts, and fruit
  • Mulling Spiced Cider Punch (scroll to the bottom to Cold Spiced Punch)

Pumpkin Cupcakes

For the life of me, I can’t find the source. I’ll keep looking. I served mini ones in toile liners on a clear glass cake stand, and “parfait” style in flutes were fun to eat. Those were on top of my marble trivets.

2 2/3 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
1 15 oz can pumpkin puree
1 cup sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
4 eggs

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners or spray pans with cooking spray.

Combine flour, baking powder, baking soda, and spices in a large bowl. Whisk or sift to combine and set aside. In mixing bowl, cream together pumpkin, sugars, and oil. Mix on medium high speed about one minute until well combined. Add eggs, one at a time, beating after each addition. Add flour mixture in three additions, mixing on low speed until just incorporated after each addition.

Fill cupcakes 3/4 of way full and bake approximately twenty minutes until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes before transferring to a wire rack to cool completely. Frost as desired.

Whipped Cream Cheese Frosting

(From Ms. Humble)

8 oz cream cheese, room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup heavy cream, cold

Put your mixer bowl and whisk attachment in the freezer for 10+ minutes before you start the whipped cream. Add the heavy cream, and beat increasing the speed every 45 seconds or so to full speed until stiff peaks form.
In another bowl with a hand mixer, beat the cream cheese, powdered sugar, and vanilla until fluffy. Scrape this mixture over into the stand mixer and beat on “quickly and briefly” to combine.
Just a reminder when you’re making something fluffy in a mixer like whipped cream or whipped egg whites…DON’T TAP YOUR SPOON ON THE SIDE OF THE BOWL. It makes the air bubbles settle and negates all of that work you just put in to make them fluffy. :D

Pipe onto cupcakes. Here’s a great idea for easy piping bag clean up.

Here’s the food and tablescape:

I made a burlap runner from a reclaimed gunny sack. A fall leaf garland, mini pumpkins, and orange mums rounded out the decor.

Instead of a guestbook, guests were asked to Leave a few words for the bride.

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