Kat & Dale's Baby....Downpour???

The infamous Guinness Cupcakes...with blue frosting of course (Recipe is at the bottom)

Our baby shower on Sunday was more of a downpour as our house was filled with all of our friends and family who came heavy handed with gifts, advice, congratulations and warm hugs! We had guests coming and going between 10 am and 2 am the next morning and we spent an hour opening gifts! Clearly, this was not a shower, but a clear downpour of love and excitement.

My aunt Renee hosted the event and was truly in the spirit of it all as she arrived with a keg, tons of food, baby onesies and bib decorating, a matching game, and energy to put it all together! We are blessed to have so many wonderful friends and family to have helped!

After it was all over, Dale and I stared at a mountain of gifts in our living room, joking that once we set up all the baby stuff there will be no room for the baby! Despite all the gifts and advice we received Dale and I still have TONS of stuff we need to do before October.

• Purchase a carseat and install it!
  
• Take childbirth class and tour the hospital
• Start our cloth diaper stash
• Get a baby sling or Ergo baby carrier
• Purchase a breast pump
• Get crib sheets and bumper
• Set our baby's room up (we have been holding off because of all the visitors!)
• Pack a hospital bag
• Send out thank you's for baby showers (sorry!!)
• Finish my scrapbook, from LAST year!
• Start saving money....we really suck at saving!

Okay, so the list isn't that bad, but to a nesting mother I feel like I have sooooo much to do!!! Anyways, here is the recipe for these delicious stout cupcakes!

Guinness Chocolate Stout Cupcakes

• 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
• 2 cups sugar
• 2 cups all-purposeflour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 bottle stout beer (recommended: Guinness, room temperature)
• 1 stick butter, melted
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream (room temperature)
  

Directions

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease muffin tins, and fill each 3/4 full. Bake for about 12 minutes and then rotate the pan. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out. Use any icing you like to top these, I prefer packaged Dr. Oetker frosting, which I buy at the Good Food Store, but any will do! (http://www.oetker.us /en/product/organics/organic-icing-mixes) Enjoy!!!