Little Brother is officially one. Actually, he’s been one for over a week. His birthday party was complete with helium balloons (dollar store, holla), a brand new swing set (designed and built by Ty, holla, holla) and the best homemade cupcakes ever (holla, holla, holla).
I’m glad to say I was actually able to enjoy my son’s first birthday party. Maybe it was because we didn’t have as many young children running around the house, maybe it’s because having a swing set meant people could be outside and the kids weren’t literally bouncing off the walls or maybe it’s because I made sure I sat on the floor and held him for a little bit instead of letting him be passed around to every single guest.
Maybe it was the cupcakes. Probably not, but they were a definitely a highlight. Nothing gets kids more excited about a birthday party than the promise of cake. I always serve the miniature cupcakes in addition to the regular size and they are immediately gobbled up.
When I started filling the mini cupcake liners the night before I realized I was in for a long, messy process. Ty (in his brilliance) suggested we use a ketchup bottle he had just cleaned instead and it worked like an efficient charm. It’s one of the few times I didn’t waste cake batter by dripping it all over the pan.
I used a yellow cake box mix for the batter (I don’t know what flavor “yellow” is supposed to be, but it’s delicious) and my mom’s frosting recipe she used on my birthday cake when I was a kid. We’re making memories here, people.
- 1/2 Cup butter or margarine
- 1/2 cup vegetable shortening
- 1 tsp almond extract
- 1/8 tsp salt
- 1 box confectioner’s sugar (1 lb)
- 3 tbsp cool milk
Cream butter and shortening. Add almond extract and salt. Beat in sugar 1 cup at a time, beating well. Add milk, beat at a high speed until light and fluffy. This makes 3 cups of frosting.