I dunno about guys, but I’m pretty sure they hate them.
Girls, though, love tea parties. Or they should. What girl doesn’t like tea parties? They’re classy affairs where you can dress up in cute clothes, eat crustless sandwiches and mind the day away with stupid gossip while wearing ridiculous hats and drinking optional tea.
I mean, how many little girls do YOU know that like tea? I know of none. I think they just like the idea of tea… kind of like guys like the idea of golf being a sport though it never will be, or how girls like the idea of swimsuit shopping, but when you actually have to do it, it’s like pulling teeth without novocaine and while having a loaded gun aimed at the back of your head.
I’ve only had a handful of tea parties in my life, most of which occurred when I was much younger and could fit into my grandma’s old muumuus without wondering why someone would ever buy such a garment for any other purpose but to let fashion-oblivious 5-year old girls wear it. And most of the time we just sipped Coke from the tea cups and ate those pink and white animal cookies.
It was obviously super classy.
And then one time, I had a “grown up” tea party birthday party for my mom. It was quite the fabulous affair, and I made all the goodies AND managed to host the shindig. We definitely served tea–three kinds of iced tea, to be precise. And people even dressed up. But sadly, there were no fancy hats. Or muumuus. I was kind of hoping someone would wear one, just because.
I got to thinking with spring here, it’d be the perfect time to throw a tea party. Flowers are blooming, the weather is bearable (so far) and there’s a bunch of cute, pastel-y crap at all the stores right now. And this cupcake is the perfect accompaniment to any tea party, whether or not it’s classy, truly a tea party, or just because you’re hungry and feel like chowing down on some awesome cupcakes. They look gorgeous, are easy to make, and taste wonderful, so pour yourself a glass of tea and start baking!
Lemon & Raspberry-Filled Cupcakes with Raspberry Buttercream
1 box lemon cake mix
1 c water
1/3 c unsweetened applesauce
1 box SF/FF lemon pudding mix
1-18 oz jar seedless raspberry jam
1-1 pound bag powdered sugar
1 c butter, at room temperature
1. Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. In a large bowl, beat together the cake mix, eggs, water and applesauce until well blended. Stir in the dry pudding mix until incorporated. Using a small dough-scoop, portion out one scant scoop of batter into each muffin cup. Then, using a small teaspoon, top each batter cup with a small teaspoon of raspberry jam, dabbed right in the center of the batter. Cover the jam completely with remaining batter.
2. Bake for approximately 15-18 minutes or until a toothpick inserted in the center comes out clean (free of lemon or yellow batter, anyways). Cool completely.
3. In a stand mixer using a paddle attachment, cream together 1/2 cup raspberry jam and the softened butter until well blended, about 2 minutes. Adding the powdered sugar one cup at a time, blend frosting together on slow-medium speed until everything is incorporated and frosting has achieved your desired consistency. (I used the whole bag so my frosting would be stiff enough to pipe on, but use your own personal discretion). Once desired frosting is reached, frost cupcakes. Top with sprinkles, candied lemon peels, small jelly raspberries, or whatever you desire.
Did I mention I FREAKING LOVE raspberry and lemon together? Besides chocolate and raspberry, the lemon-raspberry combination is beyond my favorite flavor duo ever. So light and refreshing, and the raspberry buttercream is magnificent. Yeah, I used the word ‘magnificent.’ This is what these cupcakes do to me.
Oh, and this video made sense with this recipe. Enjoy it–it’s chuckle-worthy.