Tea Party

For my friend Laurie's birthday, we had a lovely little tea party. We sipped tea out of little china tea cups and ate some delicious treats that were all set on a lovely old linen tablecloth. It felt fancy and we all agreed that the tea tasted better out of those little tea cups.


I saw a recipe a few months ago for a triple layered pink lemonade cake and had been searching for a reason to make it ever since- the tea party seemed like the perfect occasion. I decided to make cupcakes instead of a layered cake, partly because our tiny little oven wouldn't allow me to bake more than one layer at a time, and partly because I liked the idea of the girls being able to just pick up their own individual serving in the form of a cute little cupcake.

They were the smoothest, moistest, prettiest cupcakes I ever made. They had a nice pink tint to them and were topped with an equally delicious lemon buttercream.

I highly recommend you make them too :]

Here is the original Pink Lemonade Cake recipe. You can simply cut the recipe in half to make them into cupcakes (makes 12). You could also leave the recipe as is and make 24 yummy cupcakes!


Also, I didn't use the buttercream from the original recipe, but made this version instead:

Lemon Buttercream Recipe

Ingredients:

• 1/2 cup softened butter (1 stick) 
• 1/4 cup Crisco/vegetable shortening
•  2 cups confectioners' sugar
• 3 teaspoons lemon extract
• 1 teaspoon vanilla extract

Directions: 

1. With a mixer, cream butter and Crisco together.
2. Gradually add in confectioners' sugar until fully incorporated.
3. Mix in vanilla and lemon extract.