Happy Happy Joy Joy!

I am SO very excited to announce the newest member to the Party Starters' team.  Everyone please give a warm party welcome to Dawn Rumin.  Dawn has years of experience in scrapbooking, card making AND party favor design and assembly. We have known each other for 8 years now and have so much in common, especially our love for paper crafts! I just can't say enough wonderful things about this girl!!

While Dawn will mainly be behind the scenes here at Party Starters, she just may pop her head in over on our Facebook Fan page as well as here on our blog. WELCOME Dawn, I am beyond THRILLED to have you here!!

On to more fabulous news, BLOGMANIA has begun over at Safe the date for cupcakes. Make sure you hop on over and see how you can win A TON of prizes!! Including a gift certificate from Party Starters!!

OH wait there's more, I still have a prize up for grabs here from Lucky Life Parties. Check out Monday's post and make sure you leave a comment to enter!!!

HeLLO!!! Don't stop there... have you entered the Pizzazzerie cupcake skewer contest?? There is still time and once again you can win a set of Party Starters Mini Cupcake Favor Boxes & SO much more cupcake themed prizes from some awesome Party People including an autographed copy of Bakerella's new book Cake Pops!!

Need a cupcake recipe?? Try this one from the Cupcake Confidential Recipe Deck :




Almondo Cupcakes

2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
3/4 C butter
1 1/2 C packed brown sugar
2 eggs
1 1/2 C Buttermilk
1/4 C Amaretto
1/3 C slivered Almonds

Prepare cupcake tins; lightely crease or insert paper liners. Sift together first four ingredients, set aside. In a large bowl, beat butter and brown sugar until creamy Add eggs one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix. Stir in almonds. Fill each cup 2/3 full. Bake at 375 degrees for 14-16 minutes. Cool in pans for 5 minutes. Remove; cool completely before frosting Makes 24

Almondo Butter Frosting

3C confectioner's sugar
1/4 C butter, melted
3 to 4 TBLS whipping cream
2 to 3 TBLS almond liqueur

In a small mixing bowl, beat confectioner's sugar and butter. Add whipping cream and liqueur; beat until smooth. Add remaining cream and liqueur if needed to achieve spreading consistency.



WOW talking about all these prizes, contests, fun food and fabulous happening...I am exhausted! JUST kidding, I am  now off to work on some fun new orders.

Have a great day friends!
Hugs,
Pam