birthday party pictures

we had a little 1st birthday party with family on saturday. here are a few of the pictures from the event:

penelope wearing her bday crown. i was really surprised that she kept it on for almost the whole party!


we had lunch and then cup cakes (the strawberry cupcake recipe is below)
oh and we can't forget kazoos...penelope's favorite!

penelope got some new sandles from grandma and grandpa white. here she is trying to put them on...over her other shoes. cousin josh liked to help her unwrap her gifts.


cousin lincoln liked the horse


she was pretty mad that i wouldn't let her touch the candle.


but she REALLY liked the cupcake, and i am sure you would like them too, because they were delicious! here is the recipe i got off of martha stewart:


SPRINKLES STRAWBERRY CUPCAKES

Makes 1 dozen

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

SPRINKLES STRAWBERRY ICING

(i let the frosting whip a lot longer than this says, to get a lighter texture. i then stuck the frosting in a bag and cut a corner off and squeezed it onto the cupcakes..and topped them off with a slice of strawberry..mmmm)

Makes enough for 1 dozen cupcakes

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.