Cocktails & Cupcakes Bridal Shower

All week I will post photos and recipes from Megan’s bridal shower.

How cute is the invite?!? Laura ordered them from HERE on Etsy.

Megan is Laura’s daughter. Laura is my best friend from high school. She was my maid of honor and I imagine she will wear something amazing like what you’d find at Winnie Couture (https://www.winniecouture.com/stores/wedding-dresses-houston-tx), I was a bridesmaid in her wedding. Laura is Marissa’s godmother and I am godmother to two of her sons. So, yeah, we have lots of loving ties to each other.

Three generations of beautiful women! Laura’s mom, Coleen, the guest of honor, Megan, and my dear friend, Laura.

The theme may have been cocktails and cupcakes, but the shower began at 5:00, so dinner was on the menu too!

Megan’s Bridal Shower Menu

The Appetizers

• Bloody Mary Shrimp Spoons
• Korean-Style Turkey Meatballs

The Cocktails

• Classic Tom Collins
• Maple Old-Fashioned
• Rojo Sangria
• Moscow Mule

The Savory

• Build Your Own Niçoise Salad
• Cheese Board

The Cupcakes

• Mini-Lemon Cupcakes with Lemon Curd and Lemon Buttercream Frosting
• Toffee Crunch Mini Cupcakes
• Maple-Bacon Mini-Cupcakes
• Stout and Irish Whiskey Mini Cupcakes with Bailey’s Irish Cream Frosting
• Mini Strawberry Margarita Cupcakes

I had a lot of inspiration from my wonderful neighbors, Cindi and Cheryl.

Cindi is the queen of hosting bridal showers! She offered to loan me some of her beautiful items/ideas. For instance, she takes her daughter Stephie’s vanity out of the bedroom and used it as a champagne bar!

She generously offered the vanity for me to use, but I used Marissa’s mirrored vanity instead.

I moved it downstairs and outside and used to it serve the Maple Old Fashioned drinks from. Such a glamorous look!

Cindi also loaned me a wedding dress that she used as the front door decor. Doesn’t it look fabulous on her gorgeous front door?!?

Not quite as impressive on my door, but the guests still thought it was beautiful, of course, they didn’t know any better! Since I have the double doors, I had to somehow balance it out, so I used the vintage window frame/chicken wire frame that Peggy made for me.

It’s pretty darn cute! Even though, now I want new front doors as fabulous as Cindi’s!

Lastly, Cindi loaned me big “diamond” ring napkin rings. Not the best photo of them, but they were darling, made me interested in a cocktail ring to get for myself. Thank you Cindi for all your help and inspiration. xoxo

Now it’s time to share the inspiration from Cheryl. Do you remember this photo from back in December? This is what she made for her annual Ornament Exchange and I’ve been dying to recreate it ever since! As you’ll see in the recipe below, I copied Cheryl’s salad down to the order that the components are placed on the platter. No need to mess with perfection! Thank you, Cheryl! xoxo

And it was the perfect main course salad to balance out all those cocktails and cupcakes. Impressive! Beautiful! Healthy and Hearty!

I’ll give the quantities of the salad components that I used to make two platters. There was another platter identical to the one pictured above. Two large bowls of mixed greens and two dressings, sherry vinaigrette and balsamic vinaigrette, were set out alongside the platters. Guests first piled greens on their plates, then picked what they wanted from the platters and then dressed their salads.

We’ll start at 12 o’clock and go clockwise around the platter….

Build Your Own Niçoise Salad

• 1 pound haricots verts (French green beans) blanched until tender, drained and chilled
• 40 jumbo shrimp, boiled in shells, then peeled and chilled
• 2 ripe pears, cored and sliced
• 1 bunch cilantro
• 4 avocado, sliced
• 1 bag (1 pound) Trader Joe’s teeny tiny potatoes, boiled in salted water until tender, drained, then larger ones cut in half, chilled
• 1 pound beef tenderloin, seared and cooked to medium rare, sliced and served at room temperature
• 6 eggs, hard-cooked and sliced into wedges
• 8 ounces cherry tomatoes, sliced in half
• 1 boneless skinless salmon filet, baked until cooked through then broken into large pieces
• 2 cups arugula
• 2 mango; peeled, pitted and sliced
• 1 cup niçoise and other olives, placed in the center of each platter

• 1 large box or 2 large bags of mixed greens
• Balsamic vinaigrette
• Sherry vinaigrette

Arrange all salad components on a large platter and place next to the large bowls of mixed greens and dressings and invite guests serve themselves.

Serves 20