Pink Princess Tea Parties

Dear Daughter's elementary school is having it's annual Scholastic Book Fair and although our home is bursting with books, I couldn't resist getting a couple of books. (Snuck into the house lest I get caught by Dear Husband bringing "yet MORE books" into the house!) Amongst them the "Pink Princess Tea Parties" book by Barbara Beery. (ISBN: 1423604164, published by Gibbs Smith). It was the cover that attracted me- and of course it's a COOKBOOK. Gah! Like I need another cookbook! I have been "weeding through" and passing some of my cookbooks on to friends as I had far too vast a collection. Anyways, this book gave me the idea that for my Girl Scout Troop's annual End-Of-The-Year Awards Dinner we could do a formal Tea Party theme. We've done the Luau theme, Pirates, Under the Sea and other themes but not a Tea Party. This book is geared towards younger girls, but I think it's completely adaptable to an older age group. Now mind you, "my" girls are all going to be in Middle School next fall, so it can't be all pink, sparkely little girl cuteness-the girls would say they are "too mature for that". (Although I know for a fact that they are all still sparkly, pink, little girl cuteness!) So I will have to dress things up a bit. Some mature tea party foods added to the menu. I do love the idea of cupcakes baked right in the tea cups- I know the girls will think those are COOL. I'm sure I can get some cute teacups at the dollar store.  The picture on the cover of the book (above) is actually the cupcake I'm talking about, pretty nifty I say! Here's the recipe from the book:

Teacup Cupcakes

*Miss Pixie Pants says: although this is not a Gluten Free recipe, there are some wicked good G.F. cake mixes that could be used inplace of the regular mix. 

This makes approx. 24 cupcakes

Cupcakes:

2 Tablespoons cocoa powder

1 box chocolate cake mix *Miss Pixie Pants suggests not using a box mix, put a little effort in and make it from scratch- if time allows!

milk

1 teaspoon Vanilla extract *Miss Pixie Pants says NEVER use anything but REAL Vanilla Extract! It's flavor doesn't compare to imitation vanilla extract. Nielsen-Massey's is a favorite.

Frosting:

2 cups butter, room temperature

2 cups powdered sugar

food coloring (if desired)

1/2 teaspoon Vanilla extract

1 (16ounce) jar marshmallow creme

Assorted sprinkles or candies 

Preheat oven to 350*. Generously spray 24 heatproof teacups with your favorite non-stick spray and dust with cocoa powder. Place on cookie sheets and set aside.

Make cupcake batter according to package directions, substituting milk for water and adding vanilla. Divide batter evenly between the prepared teacups. Bake cupcakes according to package directions. Remove from oven and cool for 20 minutes.

In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remainig powdered sugar and mix until light and fluffy. Add food coloring. Add Vanilla and stir in the marshmallow creme until well blended. Frost cooled cupcakes and decorate teacups. 

*The author shows three teacup cupcakes, each with a different frosting color, one a lovely spring green, one a cute dark lavender, and one in pink. 

Of course no tea party would be complete without the tea! I think my girls will find this very agreeable!

Sweet Chai Tea
4 cups filtered water 
3 regular tea bags* 
2 cinnamon sticks
6 cardamom seeds
3 whole cloves
6 black peppercorns
1/4 teaspoon freshly grated nutmeg
1/2 inch thinly sliced fresh ginger 
1 cup plain or vanilla soy milk 
4 teaspoons honey or maple syrup 

*English breakfast tea, orange pekoe, Darjeeling, or Earl Grey

Makes 4-5 servings

Let's start stirring! 

Place water, tea bags, and all spices in a large saucepan over medium heat and bring to a boil. Reduce heat and simmer 10 to 15 minutes. 
Remove from heat and add soy milk. Return to heat and simmer another 5 minutes, or until steaming. Remove from heat. 

Pour chai through a large strainer into a teapot. Stir in honey or maple syrup and serve. Or chai may be covered and refrigerated for up to 1 day and then served cold over crushed ice.