Instagram Party + Lemon Orange Frosting

On Wednesday, my boyfriend turned 30 (!).  We had a party last night.

1 & 4: I trimmed my basil plants and had no idea what to do with the trimmings, so I shoved them in mason jars and spent the whole night asking people, “wanna smell my basil?”

2 & 3: Dan made taco dip – we counted 7 layers.  It included homemade guacamole, homemade salsa verde (which was SO GOOD it’s almost a shame he put it in a dip), and lettuce from my garden.  I love saying that.  Lettuce.  From my garden.

5 & 8: I made sangria. I am no sangria expert, but it was delicious!

6 & 7:  These cupcakes… omnomnom.  They are Gluten-Free GoddessVanilla Cupcakes topped with That’s the Best Frosting I’ve Ever Had (note: it is).  I would like to point out that even though I made a gluten-filled cake, everyone went for the gluten-free cupcakes.  “They taste normal!” was the most common response.

I also wanted to share this frosting recipe.  Every year, Dan demands a boring white cake from a box.  I’ve offered to bake something from scratch, but no, it has to come from a box.  He agreed that I could make the frosting, so last year we came up with this together (I mixed, he taste tested).  Then we lost the recipe, and we were sad.  A few weeks ago, Dan found it (in his recipe book… fancy that) and it’s exactly as yummy as we both remembered.

Lemon Orange Frosting

3 tbsp orange zest
3 tbsp butter
3-4 tbsp fresh squeezed lemon juice (to taste)
About 2.5 cups icing sugar

  1. Add orange zest to butter and mix with a hand mixer until creamy.
  2. Add 3tbsp lemon juice.  Slowly add icing sugar while mixing until you achieve the desired consistency, adding more lemon juice if desired.

It makes enough to cover a 13×9″ cake.

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