Party/Showers Archives - Page 147 of 163 - Garden Seeds and Honey Bees

We used this yummy cupcake recipe for a church Young Women’s Tea Party Activity making the mini cupcakes and topped them with a fresh raspberry. Lemonade Cupcakes would be fun for any Party!

Lemonade Cupcakes

Makes 9 regular cupcakes or 31 mini cupcakes

*1 cup All-purpose Flour
*1/2 teaspoon Baking Powder
*1/4 teaspoon Baking Soda
*pinch Salt
*1/2 cup granulated Sugar
*1/4 cup Extra Light Olive Oil
*2 Egg Whites
*1 cup Lemonade or Pink Lemonade
*1/8 teaspoon fresh Lemon Zest
*1/4 cup Buttermilk
*Pink Gel Food Coloring, we used 3 drops

Pre-heat oven to 350* F.

Cream together in a stand mixer: Egg whites, sugar, oil, lemonade and lemon rind.

Whisk together dry ingredients in a bowl: Flour, baking powder, baking soda and salt.

Slowly add, alternating flour mixture and buttermilk to the creamed mixture and mix until combined and smooth.

Scoop batter (or use pastry bag) into cupcake cups and bake regular cupcake size 20-25 minutes, for the mini cupcakes about 17 minutes.

Tip: Use an elastic/rubber band at the wide end of batter filled pastry bag to kept batter from squeezing out. Twist the wide end filled pastry bag and add elastic/rubber band and squeeze the bag at the wide end of bag as you fill each cupcake cup.

Lemonade Buttercream Frosting

*3 cups-plus 3 tablespoons Confectioners’ Sugar
*1/2 cup Butter, room temperature
*1/8 teaspoon Sea Salt
*2 tablespoon Lemonade
*Lemon Gel Food Coloring, we used 3 drops

Mix together the above ingredients in a stand mixer until creamed and desired texture.

Pipe or frost the lemonade cupcakes. (We used #18 star tip on a pastry bag for the mini cupcakes.)

Recipe adapted from Sweet Cheeks in the Kitchen

Enjoy!

Lindy

We used these fun lollipops for treat at our Pioneer Dinner you could use them for so many different occasions; Bake sales, parties, gifts for birthdays and Christmas.

Hard Candy Lollipops

*2 cups Sugar
*1/4 cup Light Corn Syrup
*1/4 cup Water
*1 teaspoon Root Beer flavoring or to taste or flavor of your choice
*Optional: 1/2 teaspoon or more of Food coloring for other lollipop flavors only!

Also optional:

*Small-Large Lollipop Plastic Bags, depending on size of Lollipops
*Jute, Ribbon and etc…..

Combine the sugar, light corn syrup and water on medium heat and bring to a boil, now without stirring (we used a coated cast Iron pot). ** (Flavoring and coloring are added after your candy is done cooking) cook to hardball stage.

Making hard candy takes about 25 minutes to cook so be patient and use a candy thermometer to cook to the right temperature 300 to 310*F. (149 to 154*C), you could also test it by dropping some drops of the Candy syrup into a cup of cold water; it should form a very hardball.

Remove coated Cast Iron pot/pan or a thick pot/pan from heat and pour candy syrup into a heat tolerant glass measuring cup and then pour the Candy syrup (syrup will harden quickly) into a Pam sprayed Hard Candy Molds and add lollipop sticks. Allow to cool, remove from molds and enjoy!

Note: You can use small-large plastic lollipop sacks depending on the size of you lollipops and tie with Jute, ribbon and etc……