Diamond Ring Cupcakes

Hi lovelies! I still haven't gotten the chance to upload my pictures from the shower, so here is the recap Part 1. Part 2 will include many more pictures - pinky promise!

Here is the gift table (see all those pretty pinks and greens!) before I arrived and tore apart all that lovely wrapping. It was at a restaurant overlooking the harbor, and the weather could not have been more perfect. We enjoyed brunch and strawberry shortcake trifle for dessert, while sipping on mimosas (my favorite!). 

The favors were "carrot cake" cupcakes with a "carat" diamond ring in the frosting - how adorable! Here is the darling poem (an original by Mother - so creative!) along with the recipe (my soon-to-be Mother in Law's) that guests received. 

In case you have the itch to bake...

Carrot Cake

2 c sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 c sugar
1 1/2 c salad oil
4 eggs

Cream Cheese Frosting
1/2 c butter or margarine
1 (8oz) pkg cream cheese
1 tsp vanilla
1 lb confectioner's sugar
2 c finely grated carrots
1 (8 1/2 oz) can crushed pineapple (drained)
1/2 c chopped nuts
1 (3 1/2 oz) can flaked coconut

Carrot Cake:
Sift together flour, baking powder, baking soda, salt & cinnamon. Add sugar, oil & eggs. Mix well. Add carrots, pineapple, nuts & coconut; blend thoroughly. Bake in a 9"x13" greased & floured pan or three 9" round layer cake pans. Bake at 350° for 35-40 min. Or make 11/2-2 doz cupcakes and bake at 350° for 20-25 min.

Frosting:
Combine butter, cheese & vanilla; cream well. Add confectioner's sugar gradually, beating well. If mixture is too thick, add a bit of milk.

YUM-MIE! Happy baking, dolls!