It’s A Boy!!

blog post baby boy

This weekend was one of the most special times in both me & my husband’s life. We started off with an ultra sound to find out the gender of our baby. The ultra sound took place in this amazing viewing room that fits 20 people with a giant 80 inch screen TV, so that everyone can see what was happening. We invited our closest family to attend. Sure enough we are having a BOY! We couldn’t be more excited to find out. Knowing the gender, we are now able to start planning for the arrival of our son and have an idea of what to expect and prepare for in the future.

To continue the celebration we threw a BBQ to announce to all of our friends and the rest of the family that were not in attendance at the ultra sound, or our so-called “gender reveal” party. We decorated the entire house and backyard in blue décor so our guests would know as soon as they walked through the door. Everyone was so happy for us. It’s such a great feeling to finally know and start to imagine what this little man is going to look like. After the party I immediately started online shopping and my husband and I day dreamed about our future baby. We are still on cloud nine and the happiness continues.

In honor of our future bouncing baby boy I wanted to share a recipe for blue velvet cupcakes. To make this recipe gluten free you just switch out the box of Betty Crocker white cake mix with the Betty Crocker gluten free yellow cake mix. I have made blue velvet cupcakes many times in the past. One time I made them for a wedding with a peacock theme. These are a great change to the traditional red velvet cupcakes and perfect for a little boy! I hope you enjoy and let me know your thoughts on this recipe! Photo Credit

Cake

1 box Betty Crocker gluten free yellow cake mix

1 ¼ cups buttermilk

1/3 cup vegetable oil

3 eggs

1 tablespoon unsweetened baking cocoa

2 teaspoons royal blue paste food color

1 toothpick full violet paste food color

Frosting

1 jar (7 oz) marshmallow creme

1 cup butter or margarine, softened

2 ½ cups powdered sugar

1/8 teaspoon salt

Directions

1
. Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.

2
. In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

3. 
Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.

4. Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

5
. If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Here is a picture from our special day!

blog post baby boy 2

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